Stuffed Flounder Fillets Recipe
Ingredients
1 1/2 teaspoons safflower oil
8 large mushrooms, sliced
1/2 pound spinach, coarsely chopped
1 tablespoon finely crumbled feta cheese
4 flounder fillets (4 ounces each)
Watercress (garnish)
4 cherry tomatoes (garnish)
Directions
Place the oil in a medium-size skillet.
Turn the heat on low.
Add the mushrooms.
Cook over low heat until any moisture the mushrooms release has evaporated.
Stir the spinach into the pan and continue to cook, stirring constantly, until the spinach is wilted.
Remove from heat.
Sprinkle feta over the spinach mixture and stir together.
Place one-fourth of the filling on one end of each flounder fillet and roll up.
Secure with a toothpick.
Place the fillets in a small shallow baking dish or pie plate.
Add 2 or 3 spoonfuls of water and cover loosely with foil.
Bake at 350° just until the fish is flaky and opaque throughout, about 30 to 40 minutes.
Turn the heat on low.
Add the mushrooms.
Cook over low heat until any moisture the mushrooms release has evaporated.
Stir the spinach into the pan and continue to cook, stirring constantly, until the spinach is wilted.
Remove from heat.
Sprinkle feta over the spinach mixture and stir together.
Place one-fourth of the filling on one end of each flounder fillet and roll up.
Secure with a toothpick.
Place the fillets in a small shallow baking dish or pie plate.
Add 2 or 3 spoonfuls of water and cover loosely with foil.
Bake at 350° just until the fish is flaky and opaque throughout, about 30 to 40 minutes.
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