Flounder Florentine Recipes

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

BAKED FLOUNDER FLORENTINE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a medium skillet, melt 2 tablespoons of butter.
• Add onion and sauté until translucent.
• Stir in the spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
• Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
• Put the fish rolls in a baking dish, seam-side down. Add the wine.
• Cover and bake 25 minutes.
• Drain and reserve 1/2 cup of the liquid. Keep the fish warm.
• Melt the remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, the remaining salt and the remaining black pepper, and mustard. Add the reserved liquid and milk.
• Stir until thick and bubbly.
• Pour the sauce over the stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.

EASY, EXCELLENT BAKED FLOUNDER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
• Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
• If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

FLOUNDER FLORENTINE WITH PISTACHIOS

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.

ABBY'S FLOUNDER FLORENTINE

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

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.