Best Flounder Florentine Recipes

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FLOUNDER FLORENTINE



Flounder Florentine image

I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 pound flounder fillets
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

CHEESY FLOUNDER FLORENTINE



Cheesy Flounder Florentine image

Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines.

Provided by rockie

Categories     Seafood     Fish

Time 55m

Yield 4

Number Of Ingredients 12

1 ½ cups milk
4 (5 ounce) flounder fillets
8 ounces spinach fettuccine
¼ cup butter, divided
¼ cup all-purpose flour
1 ½ cups chicken stock
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅓ cup grated Parmesan cheese, divided
⅓ cup shredded Gruyere cheese, divided
1 (10 ounce) package frozen chopped spinach, thawed and drained

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.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 44.4 g, Cholesterol 119.9 mg, Fat 21.7 g, Fiber 4 g, Protein 44.3 g, SaturatedFat 11.8 g, Sodium 819.3 mg, Sugar 5.9 g

ABBY'S FLOUNDER FLORENTINE



ABBY'S FLOUNDER FLORENTINE image

Categories     Fish

Yield 4

Number Of Ingredients 13

1 1/2 tablespoons extra virgin olive oil
1 small onion or two shallots, finely chopped
1-2 cloves garlic, minced
1 pound baby spinach leaves, rinsed and shaken to remove excess water
3 tablespoons freshly grated Parmigiano-Reggiano
3 tablespoons dried Italian-seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 6- to 7-ounce flounder fillets
1/4 cup dry white wine
1 lemon, cut into wedges, for serving
1 tablespoon chopped fresh parsley
Paprika for sprinkling (not smoked)

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

FLOUNDER FLORENTINE



Flounder Florentine image

This is a simple way to cook any mild fish such as flounder, sole or tilapia. Easy but tasty and healthy too.

Provided by Marich

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb flounder or 1 lb sole fillet
2 (10 ounce) packages frozen spinach
1 (1 lb) package fresh mushroom, washed and minced (white, crimini, or baby portabello)
1 small onion, minced
1/4 cup olive oil
1 tablespoon butter
salt
pepper
paprika
1 lemon

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.

Nutrition Facts : Calories 334.2, Fat 19.4, SaturatedFat 4.5, Cholesterol 62.1, Sodium 235.2, Carbohydrate 15.2, Fiber 7.5, Sugar 4, Protein 31.6

FLOUNDER FLORENTINE WITH PISTACHIOS



Flounder Florentine With Pistachios image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless fillets of flounder or fluke, about 1 1/4 pounds
1 1/2 pounds fresh spinach
1 tablespoon olive oil
5 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg
3 tablespoons milk
1/3 cup flour
2 tablespoons corn, peanut or vegetable oil
1/4 cup shelled pistachio nuts
1 tablespoon freshly squeezed lemon juice

Steps:

  • Pick over the fillets to remove small bones.
  • Remove and discard tough stems or blemished leaves on the spinach. Rinse thoroughly and drain well.
  • Heat olive oil and 1 tablespoon of the butter in a casserole and add spinach. Sprinkle with salt, pepper and nutmeg and stir. Cook about 1 minute or until wilted. Remove from the heat.
  • Put milk in a flat dish and add flounder pieces. Sprinkle with salt and pepper and turn the pieces in the milk. Shake off excess.
  • Blend flour with salt and pepper. Add fish pieces and coat on all sides. Shake off excess.
  • Heat corn oil in a nonstick skillet and add fish fillets. Cook about 1 minute or less, until golden brown on one side. Turn the pieces and cook about 1 minute or less. As the fish pieces are cooked, transfer them immediately to individual plates, rather than to a platter. The fish is delicate and must not be overhandled. Surround each serving of fish with a portion of spinach.
  • Pour off the fat from the skillet and add the remaining 4 tablespoons of butter and pistachios. Heat until bubbling and sprinkle with lemon juice. Pour the sauce over fish.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 33 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 919 milligrams, Sugar 2 grams, TransFat 1 gram

FLOUNDER FLORENTINE



Flounder Florentine image

Provided by Kitchen Crew

Categories     Fish

Number Of Ingredients 11

1/4 c onion, chopped
1/3 tsp rosemary, crushed
2 Tbsp butter
9.5 oz spinach, chopped, frozen
1/4 c almonds, toasted and chopped
1/2 c rice, uncooked
1 Tbsp lemon juice
6 flounder filets
1 can(s) cream of mushroom soup
1/4 c water
"just a pinch" of paprika

Steps:

  • 1. In a saucepan, cook onion with rosemary in butter until tender.
  • 2. Add spinach, almonds, rice and lemon juice; heat, stirring occasionally.
  • 3. Place 1/4 cup mixture on each fish filet; roll and secure with toothpicks.
  • 4. Arrange fish rolls in a shallow 11x8x2-inch baking dish; bake in preheated 350 oven 20 minutes.
  • 5. Meanwhile, blend soup and water; set aside.
  • 6. Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done.
  • 7. Sprinkle with paprika and serve piping hot.
  • 8. NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve.

FLOUNDER FLORENTINE



Flounder Florentine image

I'm always experimenting with foods I have in my kitchen to come up with simple, healthy dishes for my family. This one was a hit.

Provided by qilla

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

4 flounder fillets (about 1lb total)
1 lb cut leaf frozen spinach
2 red peppers
2 ounces neufchatel cheese
1/2 cup 2% cheddar cheese
salt
pepper
olive oil

Steps:

  • Wash red peppers and take out the seeds, cut each pepper into 4 pieces. Sprinkle with salt and drizzle with olive oil. Grill in oven for 20 min (400F), if you want the peppers to be more charred, turn on the grill for the last 5 minutes.
  • Place flounder fillets in a oven proof dish.
  • Sprinkle with salt and pepper, then drizzle with olive oil.
  • Place in preheated oven (400F) for 15 minutes.
  • (You can put the fish and the pepper in the oven at the same time, but you should take out the fish if you want to grill your peppers.).
  • in the mean time. Put spinach in a microwave safe bowl. microwave on high for 5 minutes, then add neufchatel cheese and microwave another minute. Stir spinach and cheese mix and add salt and pepper to taste.
  • Spread the spinach mixture over the fish and then top with the peppers. Sprinkle everything with cheddar cheese.
  • Bake for another 15 minutes.
  • Serve with a side of rice.

Nutrition Facts : Calories 153.3, Fat 5.6, SaturatedFat 2.2, Cholesterol 58.2, Sodium 478.2, Carbohydrate 6.1, Fiber 3, Sugar 2.5, Protein 20.2

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