Flounder Stuffed With Arugula And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 large baking potato, peeled and thinly sliced (8 oz)
2 garlic cloves, peeled
salt
2 tablespoons grated parmesan cheese
1/8 teaspoon pepper
1/8 teaspoon nutmeg
10 ounces arugula, cooked and chopped (or spinach)
4 sun-dried tomatoes packed in oil, diced
4 flounder fillets, seasoned with
salt and pepper
1 tablespoon butter
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoon pine nuts

Preparation

Preheat oven to 400\u00b0F.
In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes.
Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up.
Butter a baking pan.
Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.