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Spinach-Stuffed Flounder with Roasted Tomatoes
Chopped spinach has long served as a wonderful stuffing for savory dishes. In these flounder rolls it provides subtle flavor, beautiful color, and lots of vitamins--no small achievement for a lone vegetable. Sauteed potatoes sprinkled at the last minute with fresh herbs would be a delicious side dish.
  • 1 large baking potato (8 ounces), peeled and thinly sliced
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 flounder fillets (1-1/2 pounds total)
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 pound plum tomatoes, thickly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon tarragon
  • 1 teaspoon paprika

1. Preheat oven to 400°F.

2. In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and 1/8 teaspoon of salt, and cook until potato is tender, about 10 minutes.

3. With slotted spoon, transfer potato and garlic to medium bowl. Measure out 2 tablespoons of cooking liquid and add to the bowl, then mash potato and garlic with a fork or potato masher. Stir in Parmesan, pepper, nutmeg and 1/8 teaspoon of salt. Then stir in spinach.

4. Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 teaspoons of lemon juice evenly over fish. Spoon spinach mixture onto fillets and roll up.

5. In 7- x 11-inch baking pan, toss tomatoes with olive oil, sugar and remaining 1/4 teaspoon salt.

6. Place flounder rolls on top of tomatoes, seam-side down. Sprinkle flounder with remaining 2 teaspoons lemon juice, tarragon and paprika. Bake 10 minutes, or until fish is cooked through and tomatoes have started to give up their juices.

7. To serve, spoon tomatoes onto 4 serving plates and place a flounder roll on top.


Nutritional Information
Per serving: 286 calories, 5.1g total fat, 1.4g saturated fat, 1.6g monounsaturated fat, 1.1g polyunsaturated fat, 4.5g dietary fiber, 41g protein, 20g carbohydrate, 92mg cholesterol, 551mg sodium.
Good source of: beta-carotene, folate, magnesium, potassium, selenium, vitamin B12, vitamin B6, vitamin C, vitamin E.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35