Baked Stuffed Flounder
Filed under
Seafood
Prep: 30 min | Cook: 35 min | Servings: 4
Recipe courtesy Alton Brown, 2005. Serves 4 to 6.
Ingredients
- 2 tbsp Unsalted butter
- 1 Onion, medium, chopped
- 1/2 tsp Kosher salt, plus extra for the sweat and the fillets
- 1 clove Garlic, minced
- 10 oz Spinach, frozen chopped, thawed and squeezed dry
- 1 Lemon, zested
- 1/4 tsp Black pepper, freshly ground, plus extra for the fillets
- 2 tbsp Parsley, fresh leaves, chopped
- 1 cup Heavy cream
- 1/4 cup White wine
- 10 oz Cheddar, grated
- 2 lb Flounder, 1 1/2 to 2 pounds fillets
- 3 cup Cooked rice, leftover
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saute pan over low heat and sweat the onion with a pinch of salt until translucent. Add the garlic for a minute, then the spinach and lemon zest until just heated through. Season with the salt and pepper, stir in the parsley and keep warm.
- Bring the cream and wine to a simmer in a saucepan over medium heat, gradually add the cheese and stir until melted. Keep warm.
- Cut large fillets in half. Season both sides with salt and pepper, divide the spinach among them and roll the fish around it.
- Spread the rice in a 2 1/2-quart casserole and set the rolls on top, seam side down. Pour the cheese sauce over and bake 25 minutes. Cool 5 minutes before serving.