Abby'S Flounder Florentine Recipe

Name: Abby'S Flounder Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 1 small onion or two shallots, finely chopped; 1-2 cloves garlic, minced; 1 pound baby spinach leaves, rinsed and shaken to remove excess water; 3 tablespoons freshly grated Parmigiano-Reggiano; 3 tablespoons dried Italian-seasoned bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Four 6- to 7-ounce flounder fillets; 1/4 cup dry white wine; 1 lemon, cut into wedges, for serving; 1 tablespoon chopped fresh parsley; Paprika for sprinkling (not smoked)

Servings: persons

1 1/2 tablespoons extra virgin olive oil
1 small onion or two shallots, finely chopped
1-2 cloves garlic, minced
1 pound baby spinach leaves, rinsed and shaken to remove excess water
3 tablespoons freshly grated Parmigiano-Reggiano
3 tablespoons dried Italian-seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 6- to 7-ounce flounder fillets
1/4 cup dry white wine
1 lemon, cut into wedges, for serving
1 tablespoon chopped fresh parsley
Paprika for sprinkling (not smoked)

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1. Position a rack in the upper third of the oven and preheat the oven to 400u00b0F. Lightly oil an 11 x 8-inch baking dish.
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2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. In batches, letting the first addition wilt before adding another, add the spinach. Cook, stirring often, until the spinach begins to wilt, about 5 minutes. Drain in a colander. Using a rubber spatula, press the spinach well to remove excess liquid. Transfer to a bowl, and stir in 2 tablespoons Parmigiano, 1 tablespoon bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand until cool enough to handle.
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3. Season the flounder fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. For each serving, place a fillet on the work surface, with the shinier skinned side up. Place one quarter of the spinach in the center of the fillet, shaping it into a compact log about 2 1/2 inches long. Fold over the right and left sides of the fillet to enclose the spinach. Arrange the flounder fillets, folded side down, in the baking dish. Drizzle the wine over the fish. Mix the remaining 2 tablespoons bread crumbs and 1 tablespoon Parmi- giano. Sprinkle the bread crumb mixture and paprika over the fillets, and drizzle with the remaining 1/2 tablespoon oil.
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4. Bake until the flounder is opaque when pierced with the tip of a knife, 15 to 20 minutes. Serve hot, with the lemon wedges and a spoonful of the pan juices. Sprinkle the parsley over all.
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- From Skinny Italian
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by Teresa Giudice with Heather Maclean

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons extra virgin olive oil, 1 small onion or two shallots, finely chopped, 1-2 cloves garlic, minced, 1 pound baby spinach leaves, rinsed and shaken to remove excess water, and more.

Yes, Abby'S Flounder Florentine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Abby'S Flounder Florentine

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