Baked Flounder Florentine Recipes

CHEESY FLOUNDER FLORENTINE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour milk into a large skillet, place over medium heat, and place fish fillets into milk. Bring to a simmer and cook fish in milk for 1 minute. Transfer fillets to a plate and pour milk into a large measuring cup.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter.
• Melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. Cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. Bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese.
• Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top.
• Bake in the preheated oven until sauce is bubbling, about 15 minutes. Heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.

EASY, EXCELLENT BAKED FLOUNDER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

FISH FLORENTINE

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
• In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
• Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
• Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
• If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

BAKED FLOUNDER FLORENTINE

Steps:

• Melt 2 tablespoons butter in skillet. Add onion and saute until transparent. Stir in spinach, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up. Put fish rolls in baking dish, seam side down. Add wine. Cover and bake for 25 minutes at 350 degrees F. Drain and reserve 1/2 cup of the liquid. Keep fish warm. Melt remaining 3 tablespoons of butter in a saucepan over medium-low heat. Add flour, salt, pepper and mustard. Add reserved liquid and milk. Stir until thick and bubbly. Pour over stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.

BAKED FLOUNDER FLORENTINE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a medium skillet, melt 2 tablespoons of butter.
• Add onion and sauté until translucent.
• Stir in the spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
• Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
• Put the fish rolls in a baking dish, seam-side down. Add the wine.
• Cover and bake 25 minutes.
• Drain and reserve 1/2 cup of the liquid. Keep the fish warm.
• Melt the remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, the remaining salt and the remaining black pepper, and mustard. Add the reserved liquid and milk.
• Stir until thick and bubbly.
• Pour the sauce over the stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.

FLOUNDER FLORENTINE

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

FLOUNDER FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Cook the spinach according to package instructions. Drain well and squeeze out any excess water.
• Heat oil and butter in a large saute pan (ovenproof is good).
• Add the minced onion and mushrooms. Saute till softened.
• Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.

ABBY'S FLOUNDER FLORENTINE

Steps:

• 1. Position a rack in the upper third of the oven and preheat the oven to 400°F. Lightly oil an 11 × 8-inch baking dish. 2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. In batches, letting the first addition wilt before adding another, add the spinach. Cook, stirring often, until the spinach begins to wilt, about 5 minutes. Drain in a colander. Using a rubber spatula, press the spinach well to remove excess liquid. Transfer to a bowl, and stir in 2 tablespoons Parmigiano, 1 tablespoon bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand until cool enough to handle. 3. Season the flounder fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. For each serving, place a fillet on the work surface, with the shinier skinned side up. Place one quarter of the spinach in the center of the fillet, shaping it into a compact log about 2 1/2 inches long. Fold over the right and left sides of the fillet to enclose the spinach. Arrange the flounder fillets, folded side down, in the baking dish. Drizzle the wine over the fish. Mix the remaining 2 tablespoons bread crumbs and 1 tablespoon Parmi- giano. Sprinkle the bread crumb mixture and paprika over the fillets, and drizzle with the remaining 1/2 tablespoon oil. 4. Bake until the flounder is opaque when pierced with the tip of a knife, 15 to 20 minutes. Serve hot, with the lemon wedges and a spoonful of the pan juices. Sprinkle the parsley over all. - From Skinny Italian by Teresa Giudice with Heather Maclean

BAKED FLOUNDER WITH ROASTED TOMATOES

Steps:

• Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
• Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
• Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
• Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.