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Stuffed Flounder Florentine Recipe
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Nonfat ricotta cheese||1⁄2 Cup (8 tbs)|
|Toasted bread crumbs||1⁄4 Cup (4 tbs)|
|Non-fat sour cream||2 Tablespoon|
|Chopped onions||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Hot pepper sauce||1 Dash|
|Black pepper||To Taste|
|Flounder fillet||16 Ounce (4 In Number, About 4 Ounce Each)|
|Orange juice||2 Tablespoon|
Serving size: Complete recipe
Calories 878 Calories from Fat 342
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 15.9 g79.7%
Trans Fat 0 g
Cholesterol 266.5 mg
Sodium 2124.1 mg88.5%
Total Carbohydrates 59 g19.5%
Dietary Fiber 7.8 g31.3%
Sugars 22.5 g
Protein 79 g157.9%
Vitamin A 541.2% Vitamin C 162.5%
Calcium 102.1% Iron 46.8%
*Based on a 2000 Calorie diet
In a medium bowl, mix together the spinach, ricotta, bread crumbs, sour cream, onions, nutmeg and hot-pepper sauce; add salt and black pepper to taste.
Coat a medium baking dish with no-stick spray.
Spread the spinach mixture over the fillets to about 1/2" from the edge.
Starting at the tail, roll up the fillets.
Secure with toothpicks and place, spiral side down, in the prepared baking dish.
Drizzle the orange juice over the fillets.
Bake the fish at 350° for 15 minutes, or until the fish turns opaque and just begins to flake when gently pressed.