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Baked Flounder Florentine

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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Baked Flounder Florentine is made with flounder, olive oil, onion, spinach, bread crumbs, white wine and parsley.


  • Four flounder fillets
  • 1 ½ tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 pound baby spinach leaves, rinsed and dry
  • 3 tablespoons freshly grated parmesan cheese
  • 3 tablespoons dried Italian seasoned bread crumbs
  • ¼ cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper, to taste  


  1. Preheat the oven to 400°F.
  2. Position the rack in the upper third part of the oven.
  3. Heat one tablespoon oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the spinach and cook for 5 minutes, stirring often. Drain in a colander and, using a spatula, press the spinach to remove excess liquid. Transfer to a bowl and stir in the 2 tablespoons parmesan, one tablespoon bread crumbs, salt and pepper.
  4. Season the flounder with salt and pepper on each side. Place a fillet on a plate and a quarter of the spinach in the center of a fillet. Fold the fillet on both sides to shape them into log. Arrange the fillet on a prepared 11 x 8 inch baking dish, folded side down. Repeat with the rest of the fillets. If there is any leftover spinach, you can place around the fish. Drizzle wine over the fish and sprinkle the remaining parmesan and bread crumbs over the fish. Drizzle olive oil over the fillets.
  5. Bake the flounder for 15 to 20 minutes, until the fish flakes easily.
  6. Remove from the oven and garnish with fresh parsley.


 If there is any leftover spinach, you can place around the fish!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian