Baked Stuffed Flounder With Cheese Sauce

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.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

• 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

Directions

1. Pre-heat oven to 350 degrees.
2. Filling:
3. In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
4. Add garlic and cook for 1 minute.
5. Add spinach and lemon zest and cook until heated through.
6. Add parsley and stir through.
7. Remove from heat and keep warm.
8. Sauce:
9. Place cream and wine in saucepan over medium heat and bring to gentle simmer.
10. Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
11. Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
12. Season fish fillets with additional salt and the pepper.
13. Divide the spinach mixture evenly among the fillets.
14. Roll up fillets and place seam side down on the cooked rice.
15. Pour cheese sauce over all.
16. Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
17. Note: Serving size is approximate. The original recipe said "serves 4-6".