Recipe by Dave Lieberman (Young & Hungry (Hyperion Books)
Photography by Douglas Bradshaw
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
First published in Wish Winter 2005
PLAN AHEAD
You can prepare filets up to 3 hours or so before you cook them. Keep refrigerated until 20 minutes before cooking.
Fish | Dinner | Main Dish | All categories...
food
Spinach-Stuffed Flounder
This nutrient-rich recipe comes from Young & Hungry by Dave Lieberman
Ingredients (Serves 2)
| 4 tbsp | unsalted butter | |
| 2 | cloves garlic, thinly sliced | |
| 5 | large handfuls baby spinach | |
| 1 | lemon | |
| 1 tbsp | finely chopped fresh tarragon | |
| Breadcrumbs, for coating | ||
| 2 | flounder filets (about 6 oz each) |
Instructions
- Preheat oven to 400°F. Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and let sizzle until brown. Stir in spinach, season with salt and pepper, and cook, mixing well, for 3 minutes. Squeeze in juice from lemon and cook for 1 minute. Take pan off heat and let cool. Drain liquid, remove spinach and set aside.
- Melt another 2 tablespoons butter in skillet over medium heat and add tarragon. Cook for about 2 minutes and remove from heat.
- Spread breadcrumbs on a large plate.
- Season both sides of filets with salt and pepper. Dip only whiter side of filet in butter and tarragon and then into breadcrumbs.
- Put filets, coated-side down, on a baking pan and place half of spinach stuffing on each one. Roll up filets and set on sheet seam-side down. Cook for 15-20 minutes and serve with Glazed Carrots
Nutritional information
Nutrients per serving (with carrots): 617 calories, 38 g fat, 39 g protein, 36 g carbs, 8 g fibre, 946 mg sodium. Excellent source of vitamins A, B6, B12, C, D and E.
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