Prep 20 mins
Cook 35 mins
I watched Alton Brown make this recipe on one of his weekend marathon episodes. Even though I haven't made it yet, it looked delicious, so I'm posting it here for safe-keeping. I also read most of the 72 reviews posted on the Food network site, (4 out of 5 stars) and the biggest complaint was about the flounder turning 'mushy'. Many used other kinds of white fish with excellent results.
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1⁄2 teaspoon kosher salt
- 1 garlic clove, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 lemon, zested
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup heavy cream
- 1⁄4 cup dry white wine
- 10 ounces cheddar cheese, grated
- 1 1⁄2-2 lbs flounder fillets
- 3 cups cooked rice
- Pre-heat oven to 350 degrees.
- In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
- Add garlic and cook for 1 minute.
- Add spinach and lemon zest and cook until heated through.
- Add parsley and stir through.
- Remove from heat and keep warm.
- Place cream and wine in saucepan over medium heat and bring to gentle simmer.
- Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
- Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
- Season fish fillets with additional salt and the pepper.
- Divide the spinach mixture evenly among the fillets.
- Roll up fillets and place seam side down on the cooked rice.
- Pour cheese sauce over all.
- Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
- Note: Serving size is approximate. The original recipe said "serves 4-6".