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Spinach Stuffed Flounder

1 (10 oz.) package frozen chopped spinach, thawed
Vegetable cooking spray
1/2 cup minced onion
1 clove garlic, minced
1/4 tsp. dried whole thyme
1/4 tsp. pepper
3 Tbsp. sour cream
1 1/2 lbs. Flounder or Sole Fillets
2 Tbsp. dry white wine
Lemon wedges

Place spinach between paper towels and squeeze until barely moist; set aside. Coat a heavy saucepan with cooking spray; place over low heat until hot. Add onion and garlic; cover and cook over low heat 10 minutes or until soft, stirring occasionally. Add spinach, thyme and pepper; cook over low heat until thoroughly heated, stirring constantly. Remove from heat and let stand 10 minutes; stir in sour cream.

Place Fillets, skin side up, on a cutting board; cut in half lengthwise. Flatten Fillets slightly for uniform thickness, using a meat mallet or rolling pin. Spread 2 tablespoons spinach filling on one-third of each fillet. Starting at narrow end, roll up Fillets jelly roll fashion; secure with wooden picks.

Place rolls in a baking dish coated with cooking spray; add wine. Cover and bake at 350 degrees F for 20 minutes or until Fillets flake easily when tested with a fork. Garnish with lemon wedges.

6 servings

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