Flounder Rolls With Cherry Tomatoes And Spinach Food

BAKED FLOUNDER FLORENTINE

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.

CREAMY SPINACH STUFFED FLOUNDER

Steps:

• Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in. square baking dish. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. , In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish.

FLOUNDER ROLL-UPS

Steps:

• In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

FLOUNDER FLORENTINE

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.

FLOUNDER MEDITERRANEAN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
• Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
• Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
• Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

FLOUNDER ROLLS WITH CHERRY TOMATOES AND SPINACH

Steps:

• Preheat oven to 400°. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender and lightly browned. Add garlic; sauté 30 seconds. Spoon shallot mixture into a food processor. Add 1/2 cup tomatoes, parsley, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Old Bay seasoning; process just until combined. Spoon shallot mixture into a bowl; stir in panko. Place each fillet between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Spoon about 1 1/2 tablespoons shallot mixture on the small end of each fillet. Beginning with small end, roll up jelly-roll fashion; secure with toothpicks. Arrange rolls on a jelly-roll pan coated with cooking spray. Drizzle with 2 teaspoons oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add remaining 1/2 cup tomatoes and wine to pan. Bake at 400° for 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Gradually add spinach; sauté for 3 minutes or until spinach wilts. Remove from heat; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Remove fish and tomatoes from oven; discard wine. Serve fish and tomatoes over spinach.

FLOUNDER WITH SPINACH AND FETA

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.

BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON

Steps:

• In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
• On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
• In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.