From Diana Rattray,
Your Guide to Southern Food.
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Flounder Florentine

• 1 pound frozen flounder fillets, thawed
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• salt and pepper
• paprika
• butter
• 1 package (10 ounces) frozen spinach, thawed and heated

Sauce

• 2 tablespoons butter
• 1 1/2 tablespoons cornstarch
• 1 cup milk
• salt and pepper, to taste
• dash nutmeg, optional
• 3 tablespoons Parmesan cheese

Place thawed flounder fillets in a greased shallow baking dish. Combine lemon juice and Worcestershire sauce; brush fillets generously with the mixture. Sprinkle with salt, pepper, and paprika. Dot fillets generously with butter. Bake at 350° for 10 minutes. Fillets will be partially cooked.

Meanwhile make white sauce. In saucepan over low heat, melt butter; add cornstarch and stir until smooth. Gradually add 1 cup milk, stirring constantly; continue cooking until thickened. Stir in a little salt and pepper to taste, and nutmeg, if using.

Spread spinach over the fish fillets then pour the white sauce over all. Sprinkle with Parmesan cheese. Return to oven and bake for 15 to 20 minutes longer.
Flounder recipe serves 4.

More Flounder Recipes
Baked Flounder with Bacon
Flounder with Dijon
Flounder Florentine I
Flounder Florentine II
Stuffed Flounder
Deep Fried Flounder
Crabmeat-Stuffed Flounder
Baked Flounder or Sole with Lemon

Fish Recipes Index
Seafood Recipes Index
Shrimp Recipes Index