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Stuffed Flounder Florentine

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Like most things, Italian food has also undergone many changes. For ages, it was ruled by fatty cheese and cream recipes. But with time and changing tastes, not only do we now see a wide range of recipes but also revamped versions of all-time favorites. Those dishes that my mom used to make are now transformed in low-fat dishes and thanks to the new version that we can indulge in eating without a guilt. Stuffed flounder Florentine is one such recipe that reminds me my olden childhod days but its transformed version is now my kids favorite. Inspite of all changes, the true spirit of Italian food is still alive in my kitchen!
Ingredients
  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
  Salt To Taste
  Black pepper To Taste
  Flounder fillet 16 Ounce (4 In Number, About 4 Ounce Each)
  Orange juice 2 Tablespoon
Directions

Squeeze the spinach dry with paper towels.
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.

Recipe Summary

Cuisine: 
Italian

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