Flounder Stuffed With Spinach Food

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CREAMY SPINACH STUFFED FLOUNDER



Creamy Spinach Stuffed Flounder image

A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You'll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable garden vegetable cream cheese, divided
4 flounder or sole fillets (3 ounces each)
2 tablespoons 2% milk
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 285 calories, Fat 21g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 493mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

BAKED FLOUNDER FLORENTINE



Baked Flounder Florentine image

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

2 1/2 ounces (5 tablespoons) unsalted butter, divided
1/4 cup minced onion
1 (10-ounce) package spinach, chopped, cooked, cooled, and squeezed dry
1/2 teaspoon oregano
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 pounds flounder fillets
1/2 cup dry white wine
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 cup milk
Freshly grated Parmesan cheese, for garnish
Paprika, for garnish

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 STUFFED WITH SPINACH



FLOUNDER STUFFED WITH SPINACH image

Categories     Fish

Number Of Ingredients 5

8 large fresh mushrooms, sliced
1 small onion, chopped
8 ounces spinach, rinsed and chopped
8 ounces crumbled feta cheese
4 fillets flounder

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). 2. Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and onions and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally. 3. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in. 4. To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each fillet. Carefully roll the fillet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place. 5. Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil. 6. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through. Alternate version is to assemble the spinach mix and transfer it into a baking dish. Place the fillets on top, sprinkle with slivered almonds and feta and bake until fish is done.

BAKED STUFFED FLOUNDER



Baked Stuffed Flounder image

Provided by Alton Brown

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
  • Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
  • If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

STUFFED FLOUNDER



Stuffed Flounder image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 25

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

Steps:

  • Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
  • Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
  • Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

FLOUNDER WITH SPINACH AND FETA



Flounder With Spinach and Feta image

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

1 lb flounder fillets, skinless
4 garlic cloves, minced
4 tablespoons olive oil
3 cups fresh mushrooms, sliced
1 1/2 teaspoons dried Italian seasoning, crushed
8 cups fresh spinach
1/4 cup feta, crumbled, 1 oz
1/2 cup fresh tomatoes, chopped (optional)
salt
pepper

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 AND SPINACH BAKE



Flounder and Spinach Bake image

Eat more fish!! That is what the cardiologists say. I love fresh flounder and this is a simple but delicious way to prepare it.

Provided by ratherbeswimmin

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, cooked according to package directions,drained well and squeezed dry
1 lb fresh small flounder fillets
salt and pepper (to taste)
1 (10 3/4 ounce) can condensed cream of shrimp soup
2 tablespoons dry sherry
1 tablespoon flour
1/4-1/3 cup fresh grated parmesan cheese
2 tablespoons butter, cut into bits

Steps:

  • Spray a 1 1/2 quart casserole dish with non-stick cooking spray.
  • Layer spinach across the bottom of the dish.
  • Place flounder fillets evenly over the top of the spinach and sprinkle with salt and pepper.
  • In a mixing bowl, add the sherry and flour; stir until well mixed; add the soup; stir to combine.
  • Pour over the fish fillets Sprinkle cheese over the top.
  • Place butter bits evenly over the top.
  • Bake at 350° for 25 minutes.

Nutrition Facts : Calories 301.9, Fat 12.9, SaturatedFat 7.4, Cholesterol 86.2, Sodium 938.8, Carbohydrate 11.3, Fiber 2.4, Sugar 1, Protein 28.7

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH



Flounder Saute With Mushrooms And Wilted Spinach image

Provided by Molly O'Neill

Categories     easy, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
3 teaspoons olive oil
1/2 lemon
1 scallion, trimmed and minced
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn spinach leaves, cleaned and dried

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

SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA



Spinach-Stuffed Flounder with Mushrooms and Feta image

Incredible, but true...this dish is low-fat.

Provided by dakota kelly

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  • Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
  • To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  • Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  • Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g

FLOUNDER FLORENTINE



Flounder Florentine image

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

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 pound flounder fillets
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

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

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