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Flounder Florentine

1 lb. frozen skinless Flounder Fillets, thawed
1 1/2 cups boiling water
1 (10 oz.) package frozen chopped spinach
1 Tbsp. onion, finely chopped
1/2 tsp. marjoram
2 Tbsp. flour
1 cup skim milk
1/2 tsp. salt
Dash of pepper
2 Tbsp. grated Parmesan cheese

Place fish Fillets in 1 cup boiling water. Cook, uncovered, 2 minutes. Drain. Place spinach and onion in 1/2 cup boiling water. Separate spinach with fork. When water returns to boiling, cover and cook spinach 2 minutes. Drain well. Mix with marjoram. Put spinach in 8 x 8 x 2 inch glass baking dish. Arrange cooked fish on top of spinach.

Mix flour thoroughly with 1/4 cup of milk. Pour remaining milk in saucepan. Heat. Add flour mixture slowly to hot milk, stirring constantly. Cook, stirring constantly, until thickened. Stir in salt and pepper. Pour sauce over fish. Sprinkle with Parmesan cheese. Bake in 400 degree oven until top is lightly browned and mixture is bubbly, about 25 minutes.

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