Spinach and Flounder Bake – a delicious recipe with gratin potatoes, spinach, margarine, bread crumbs, flounder, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 450 degrees F. In shallow 2-quart glass or ceramic baking dish, prepare potatoes as label directs for baking but bake only 15 minutes.
2
Meanwhile, in microwave-safe small bowl, heat frozen spinach in microwave oven on High 1 1/2 to 2 minutes or just until spinach is mostly thawed but still cool enough to handle.
3
Squeeze spinach to remove excess water.
4
In microwave-safe cup, melt margarine in microwave oven on High about 30 seconds, swirling once.
5
Stir in bread crumbs.
6
After potatoes have baked 15 minutes, top with spinach.
7
Place flounder over spinach; sprinkle with pepper, salt, and bread-crumb mixture.
8
Bake 5 to 10 minutes longer, depending on thickness of fish, or until fish turns opaque throughout.
50
kcal
Calories
11
g
Carbs
3
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package dehydrated au gratin potatoes*, 1 package frozen chopped spinach, 1 tbsp. margarine, 1/4 c. plain dried bread crumbs, and more.
Yes, Spinach and Flounder Bake falls under the Vegetarian 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.
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