Cheesy Flounder Florentine is a delicious and easy-to-make dish that combines the delicate flavor of flounder with a creamy and flavorful Florentine sauce. The dish is prepared by first cooking the flounder in a simple lemon-butter sauce, then topping it with a mixture of spinach, artichoke hearts, and a creamy cheese sauce. The dish is then baked until the cheese is melted and bubbly and the spinach is wilted. Cheesy Flounder Florentine is a versatile dish that can be served as a main course or as a side dish. It is also a great way to use up leftover flounder or spinach.
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FLOUNDER FLORENTINE
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
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
BAKED FLOUNDER FLORENTINE
Flounder is stuffed with a mixture of spinach and herbs, creating a delicious roll for this tasty flounder florentine recipe.
Provided by Diana Rattray
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Cholesterol 113 mg, Fiber 2 g, Protein 27 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
FISH FLORENTINE
Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
- In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
- Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
FLOUNDER FLORENTINE
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
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
CHEESY FLOUNDER FLORENTINE
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 Fish Recipes
Time 55m
Yield 4
Number Of Ingredients 12
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
EASY CHEESY SOLE FLORENTINE
I made this for my Mum last night, and it was awesome. My husband who is not a big fish fan really enjoyed it as well. I used a packaged rice pilaf but you could probably use long grain and wild rice, or other flavours that you like with a chicken or vegetable flavour base. You can use any type of white fish fillets, I made it as shown below.
Provided by Cathie H.
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Grease a 9x13-inch glass baking pan.
- Prepare rice (pilaf, broccoli cheese, long grain and wild or other flavour) according to package directions (butter need not be added) and spread into bottom of baking dish.
- Distribute 1 cup of grated cheese over the rice.
- Saute sliced mushrooms about 10 minutes or until just cooked and put in single layer over grated cheese in casserole.
- Arrange raw spinach leaves over layer of mushrooms.
- Saute diced onion in a bit of oil until it begins to soften and sprinkle evenly over spinach.
- Arrange fish over the onion layer and sprinkle with pepper.
- Top with remainder of cheese and bake for 40 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 517.1, Fat 17.7, SaturatedFat 10, Cholesterol 150.5, Sodium 463.3, Carbohydrate 30.6, Fiber 1.7, Sugar 2.6, Protein 57
FLOUNDER FLORENTINE WITH PISTACHIOS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
CHEESY FLOUNDER FLORENTINE
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 Fish Recipes
Time 55m
Yield 4
Number Of Ingredients 12
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
Tips:
- Choose the right flounder. Look for flounder fillets that are firm and have a light, flaky texture. Avoid fillets that are thin or have a slimy texture.
- Season the flounder well. Before cooking, season the flounder fillets with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the fish.
- Cook the flounder gently. Flounder is a delicate fish that can easily overcook. Cook the fillets gently over medium heat until they are just cooked through. Overcooking will make the fish tough and dry.
- Make sure the sauce is hot before serving. The Florentine sauce should be hot when it is poured over the flounder fillets. This will help to melt the cheese and ensure that the sauce is evenly distributed.
Conclusion:
Cheesy Flounder Florentine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The flounder is cooked gently in a flavorful Florentine sauce, and the result is a dish that is both light and satisfying. Serve Cheesy Flounder Florentine with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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