Flounder Florentine Recipe

Name: Flounder Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb flounder or 1 lb sole fillet; 2 (10 ounce) packages frozen spinach; 1 (1 lb) package fresh mushroom, washed and minced (white, crimini, or baby portabello); 1 small onion, minced; 1/4 cup olive oil; 1 tablespoon butter; salt; pepper; paprika; 1 lemon

Servings: persons

1 lb flounder or 1 lb sole fillet
2 (10 ounce) packages frozen spinach
1 (1 lb) package fresh mushroom, washed and minced (white, crimini, or baby portabello)
1 small onion, minced
1/4 cup olive oil
1 tablespoon butter
salt
pepper
paprika
1 lemon

1
Preheat oven to 350 degrees.
2
Cook the spinach according to package instructions. Drain well and squeeze out any excess water.
3
Heat oil and butter in a large saute pan (ovenproof is good).
4
Add the minced onion and mushrooms. Saute till softened.
5
Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.

188

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 10 ingredients. The key ingredients include: 1 lb flounder or 1 lb sole fillet, 2 (10 ounce) packages frozen spinach, 1 (1 lb) package fresh mushroom, washed and minced (white, crimini, or baby portabello), 1 small onion, minced, and more.

Yes, 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.

Flounder Florentine

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