Flounder Stuffed With Arugula And Sun-Dried Tomatoes Recipe

Name: Flounder Stuffed With Arugula And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato, peeled and thinly sliced (8 oz); 2 garlic cloves, peeled; salt; 2 tablespoons grated parmesan cheese; 1/8 teaspoon pepper; 1/8 teaspoon nutmeg; 10 ounces arugula, cooked and chopped (or spinach); 4 sun-dried tomatoes packed in oil, diced; 4 flounder fillets, seasoned with; salt and pepper; 1 tablespoon butter; 1 tablespoon fresh lemon juice; 1 teaspoon fresh lemon juice; 1 tablespoon olive oil; 1 teaspoon paprika; 1 tablespoon pine nuts

Servings: persons

1 large baking potato, peeled and thinly sliced (8 oz)
2 garlic cloves, peeled
salt
2 tablespoons grated parmesan cheese
1/8 teaspoon pepper
1/8 teaspoon nutmeg
10 ounces arugula, cooked and chopped (or spinach)
4 sun-dried tomatoes packed in oil, diced
4 flounder fillets, seasoned with
salt and pepper
1 tablespoon butter
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoon pine nuts

1
Preheat oven to 400u00b0F.
2
In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes.
3
Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up.
4
Butter a baking pan.
5
Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.

233

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 16 ingredients. The key ingredients include: 1 large baking potato, peeled and thinly sliced (8 oz), 2 garlic cloves, peeled, salt, 2 tablespoons grated parmesan cheese, and more.

Yes, Flounder Stuffed With Arugula And Sun-Dried Tomatoes 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 Stuffed With Arugula And Sun-Dried Tomatoes

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