FLOUNDER FLORENTINE
I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
BAKED FLOUNDER FLORENTINE
Flounder is stuffed with a mixture of spinach and herbs, creating a delicious roll for this tasty flounder florentine recipe.
Provided by Diana Rattray
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- In a medium skillet, melt 2 tablespoons of butter.
- Add onion and sauté until translucent.
- Stir in the spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
- Put the fish rolls in a baking dish, seam-side down. Add the wine.
- Cover and bake 25 minutes.
- Drain and reserve 1/2 cup of the liquid. Keep the fish warm.
- Melt the remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, the remaining salt and the remaining black pepper, and mustard. Add the reserved liquid and milk.
- Stir until thick and bubbly.
- Pour the sauce over the stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.
Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Cholesterol 113 mg, Fiber 2 g, Protein 27 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
FLOUNDER FLORENTINE
This is a simple way to cook any mild fish such as flounder, sole or tilapia. Easy but tasty and healthy too.
Provided by Marich
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook the spinach according to package instructions. Drain well and squeeze out any excess water.
- Heat oil and butter in a large saute pan (ovenproof is good).
- Add the minced onion and mushrooms. Saute till softened.
- Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.
Nutrition Facts : Calories 334.2, Fat 19.4, SaturatedFat 4.5, Cholesterol 62.1, Sodium 235.2, Carbohydrate 15.2, Fiber 7.5, Sugar 4, Protein 31.6
FLOUNDER WITH SPINACH AND FETA
Make and share this Flounder With Spinach and Feta recipe from Food.com.
Provided by Oolala
Categories Spinach
Time 21m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Lightly coat 2 quart baking dish with nonstick cooking spray. Sprinkle fillets with salt and pepper to taste.
- If fillets are thick, place in a single layer in the baking dish, tucking under any thin edges. If using thin fillets, arrange evenly in baking dish, overlapping as necessary.
- In a large skillet, cook garlic in hot oil for 15 seconds. Add mushrooms and Italian seasoning. Cook and stir until mushrooms are tender.
- Stir in spinach and cook and stir until just wilted.
- Spoon this spinach mixture down the center of the of the fish in the baking pan. Cover with foil.
- Bake until fish flakes with a fork (about 6-8 minutes per 1/2 inch of thickness).
- Transfer fish and vegetables to a serving platter and sprinkle with feta cheese.
- Top with tomato if desired.
FLOUNDER FLORENTINE
'I discovered this recipe several years ago when I was looking for a way to dress up fish fillets,' recalls Debbie Verbeck of Florence, New Jersey. 'Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive.'
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle spinach in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with fillets.
- In a saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees F for 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 257 calories, Carbohydrate 15.9 g, Cholesterol 72.7 mg, Fat 8.4 g, Fiber 4.5 g, Protein 30.9 g, SaturatedFat 4.3 g, Sodium 417.7 mg, Sugar 5.8 g
FLORENTINE FISH WITH LEMON SAUCE
A creamy spinach filling is stuffed into a flounder-fillet fish sandwich and served with a lemon-dill sauce in this easy Florentine-style dish.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine first 5 ingredients. Refrigerate until ready to serve.
- Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
- Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
- Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
FLOUNDER FLORENTINE WITH PISTACHIOS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pick over the fillets to remove small bones.
- Remove and discard tough stems or blemished leaves on the spinach. Rinse thoroughly and drain well.
- Heat olive oil and 1 tablespoon of the butter in a casserole and add spinach. Sprinkle with salt, pepper and nutmeg and stir. Cook about 1 minute or until wilted. Remove from the heat.
- Put milk in a flat dish and add flounder pieces. Sprinkle with salt and pepper and turn the pieces in the milk. Shake off excess.
- Blend flour with salt and pepper. Add fish pieces and coat on all sides. Shake off excess.
- Heat corn oil in a nonstick skillet and add fish fillets. Cook about 1 minute or less, until golden brown on one side. Turn the pieces and cook about 1 minute or less. As the fish pieces are cooked, transfer them immediately to individual plates, rather than to a platter. The fish is delicate and must not be overhandled. Surround each serving of fish with a portion of spinach.
- Pour off the fat from the skillet and add the remaining 4 tablespoons of butter and pistachios. Heat until bubbling and sprinkle with lemon juice. Pour the sauce over fish.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 33 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 919 milligrams, Sugar 2 grams, TransFat 1 gram
FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH
Provided by Molly O'Neill
Categories easy, quick, weekday, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
- Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams
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