Description
This spinach stuffed flounder features tender fish fillets rolled around a savory Parmesan-spinach filling, topped with breadcrumbs and baked with white wine.
Ingredients
Scale
- 4 flounder fillets
- 1½ tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 pound baby spinach, rinsed and thoroughly dried
- 3 tablespoons freshly grated Parmesan cheese, divided
- 3 tablespoons Italian-seasoned breadcrumbs, divided
- ¼ cup dry white wine
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges for serving, optional
Instructions
- Preheat the oven to 400°F. Position a rack in the upper third of the oven and lightly grease an 11-by-8-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the spinach a few handfuls at a time, stirring until wilted. Cook for 2–3 minutes, just until tender.
- Transfer the spinach mixture to a colander. Let it cool slightly, then press firmly with a spatula or the back of a spoon to remove as much liquid as possible.
- Transfer the drained spinach to a bowl. Coarsely chop it if needed. Stir in 2 tablespoons Parmesan and 1 tablespoon breadcrumbs. Season lightly with salt and pepper.
- Pat the flounder fillets dry and season both sides with salt and pepper. Divide the spinach filling evenly among the fillets, placing it near the center of each piece.
- Fold both ends of each fillet over the filling to form a loose roll. Arrange the fillets seam-side down in the prepared baking dish. Spoon any extra spinach around the fish.
- Pour the white wine around and lightly over the fillets. Sprinkle with the remaining 1 tablespoon Parmesan and 2 tablespoons breadcrumbs. Drizzle with the remaining ½ tablespoon olive oil.
- Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
- Garnish with parsley and serve immediately with lemon wedges, if desired.
Notes
- Drain the spinach very well so the filling and baking dish do not become watery.
- Begin checking the fish at 12 minutes. Thin flounder fillets can overcook quickly.
- Sole is the best substitute for flounder.
- Replace the wine with broth and a squeeze of lemon if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian