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Course : Entree
Special : Easy
Type of Prep : Bake
Occasion : Family Dinner
 
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Baked Flounder Florentine

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 5 tablespoons butter
  • 1/4 cup minced onion
  • 1 package (10 oz) chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon dried leaf oregano
  • 1 package (10 oz) chopped spinach, cooked, cooled, and squeezed dry
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds flounder fillets
  • 1/2 cup dry white wine
  • 3 tablespoons flour
  • 1/2 teaspoon dry mustard
  • 1 cup milk
  • fresh grated Parmesan cheese
  • paprika

PREPARATION:

Melt 2 tablespoons butter in skillet. Add onion and sauté until transparent. Stir in spinach, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up. Put fish rolls in baking dish, seam side down. Add wine. Cover and bake 25 minutes at 350°. Drain and reserve 1/2 cup of the liquid. Keep fish warm. Melt remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, salt, pepper and mustard. Add reserved liquid and milk. Stir until thick and bubbly. Pour over stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.
Serves 6.

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