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Flounder Florentine

Flounder Florentine recipe image
This elegant Flounder Florentine transforms simple ingredients into a restaurant-quality dinner. Tender flounder fillets are rolled around a flavorful stuffing of fresh spinach, toasted almonds, and aromatic rosemary. The rolls are nestled in a creamy mushroom soup sauce that bakes into a luxurious coating. The dish offers a perfect balance of textures, from the soft fish to the crunchy almonds and smooth sauce. It is an excellent choice for a special weeknight meal or a light dinner party entre. The combination of lemon brightness and earthy herbs ensures every bite is satisfying yet refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 206.3
Dietary: Gluten-free
Description
This elegant Flounder Florentine transforms simple ingredients into a restaurant-quality dinner. Tender flounder fillets are rolled around a flavorful stuffing of fresh spinach, toasted almonds, and aromatic rosemary. The rolls are nestled in a creamy mushroom soup sauce that bakes into a luxurious coating. The dish offers a perfect balance of textures, from the soft fish to the crunchy almonds and smooth sauce. It is an excellent choice for a special weeknight meal or a light dinner party entre. The combination of lemon brightness and earthy herbs ensures every bite is satisfying yet refined.
Ingredients
  • 1/4 cup Onion,chopped
  • 1/8 teaspoon Rosemary,crushed
  • 2 tablespoon Butter or margarine
  • 1 package Spinach,frozen,chopped(9.5oz
  • 1/4 cup Almonds,toasted,chopped
  • 1/2 cup Rice,cooked
  • 1 tablespoon Lemon juice,fresh
  • 6 Flounder Fillets,fresh(1.5lb
  • 1 can Cream/mushroom soup(10.75oz)
  • 1/4 cup Water
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a small saucepan, melt butter over medium heat. Add chopped onion and crushed rosemary, cooking until the onion is tender and translucent, about 3-4 minutes.
  3. 3
    Stir in the frozen chopped spinach, toasted almonds, cooked rice, and lemon juice. Heat the mixture, stirring occasionally, until the spinach is thawed and the stuffing is warm. Remove from heat.
  4. 4
    Lay the flounder fillets flat on a clean work surface. Divide the spinach stuffing evenly among the fillets, placing about 1/4 cup of the mixture at the tail end of each fillet.
  5. 5
    Carefully roll each fillet up from the tail end to enclose the stuffing. Secure each roll with a toothpick to keep it intact during baking.
  6. 6
    Arrange the fish rolls seam-side down in a shallow 11x8x2-inch baking dish. Bake in the preheated oven for 20 minutes.
  7. 7
    While the fish bakes, combine the cream of mushroom soup and water in a small bowl. Blend or whisk until smooth.
  8. 8
    After 20 minutes, remove the baking dish from the oven. Pour the soup mixture evenly over the fish rolls, ensuring the sauce coats the sides.
  9. 9
    Return the dish to the oven and bake for an additional 15 minutes, or until the fish is opaque and flakes easily with a fork.
  10. 10
    Remove from oven. Sprinkle lightly with paprika for color and serve immediately while piping hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 206.3kcal
% Daily Value *
Total Fat 13.2g21%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 99.7mg5%
Total Carbohydrate 17.5g6%
Dietary Fiber 3.8g16%
Sugars 3.5g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: flounder, florentine, spinach, almonds, cream sauce, fish rolls, rosemary, baked fish, seafood dinner, easy seafood, spinach stuffing, lemon butter, mushroom soup, main course, white fish, toothpicks, oven baked, comfort food, family dinner
Read it online: https://www.chefs-mate.com/recipe/flounder-florentine/