Stuffed Flounder Florentine
|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|
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.