Melt the butter.
Sprinkle in dill, garlic, dry mustard, parsley and other seasonings.
Stir.
Thicken with flour paste. Sauce it with white wine or milk.
Wash flounder fillets in cold water; pat dry.
Butter an 8 x 8-inch baking pan.
Lay 2 of the fillets on bottom.
Put the spinach on top and pour half of the sauce on spinach.
Lay the other 2 fillets on top and add rest of sauce.
Bake at 350\u00b0 until fish is done and sauce is bubbly, about 25 minutes.
ast 5 minutes.
Place flounder fillets in a oven proof
Arrange flounder fillets in a 9 x 13-inch baking dish.
Cook and drain spinach and spread over flounder.
Sprinkle with tarragon.
Melt butter or margarine and mix with bread crumbs. Flake crabmeat and combine with bread crumb mixture.
Spread over fish and spinach.
Bake at 325\u00b0 for 30 minutes or until fish flakes with a fork.
Serves 4.
pinach; drain well.
Fold flounder in small bundles. Arrange in
o have Sole with Shrimp Florentine au Gratin.
Dip fish in seasoned flour, then in beaten egg to which cheese, parsley, salt and pepper have been added.
Saute in oil or butter until brown.
While fish is sauteing, mix garlic, wine, lemon juice and butter together and bring to boil to evaporate wine, approximately 1/2 minute.
Add cooked spinach to serving dish. (Have spinach warm.)
Lay fish over spinach.
Pour hot mix (garlic, wine, lemon juice, butter) over fish and spinach.
Garnish with lemon slices.
Please, no substitutes.
Cook spinach and drain well.
Mix in Ricotta cheese, sauteed onion, garlic, Worcestershire sauce, Cavender's and bread crumbs. Season fillets with salt and pepper.
Place spinach mixture on fillet, about 1/2-inch thick.
Roll up fillet, small end to large and secure with toothpicks.
Place in baking dish.
Pour stock over and sprinkle with a few more bread crumbs.
Top with melted butter.
Sprinkle with Parmesan.
Bake at 425\u00b0 for 15 to 20 minutes until fish flakes.
Heat oven to 400\u00b0. Spread spinach evenly in ungreased rectangular pan, 11 x 7 x 2 inches. Arrange fish on spinach. Sprinkle with salt. Place bell peppers, basil, milk and pepper sauce in blender or food processor. Cover and blend on high speed about 15 seconds or until smooth; pour over fish.
Cover and bake 25 to 30 minutes or until fish flakes easily with fork. This has 7 grams carbohydrates.
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 ...
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 ...
Spray baking dish with vegetable spray of choice.
Cover bottom with fish; may use fish of choice.
Combine thawed spinach, bread crumbs and Parmesan cheese and mix to spreading consistency and spread evenly over fish.
Top with more cheese.
Bake, covered, at 375\u00b0 for approximately 20 to 25 minutes.
Low-fat, low calorie and easy.
In a 10-inch nonstick skillet, combine onion and garlic; cover and cook until onion is soft.
Add mushrooms and cook, stirring constantly, until all liquid has evaporated.
Add spinach, salt and pepper and stir to combine.
Preheat oven to 400\u00b0.
Spoon 1/2 of spinach mixture onto center of each fillet; roll fillets to enclose filling and place seam side down in shallow, 1-quart casserole.
Place fish fillets in 1 cup boiling water.
Cook, uncovered, 2 minutes.
Drain.
Place spinach and onion in 1/2 cup boiling water.
Separate spinach with fork.
When water returns to boiling, cover and cook spinach 2 minutes.
Drain well.
Mix with marjoram.
ize is approximate. The original recipe said \"serves 4-6\".
In saucepan, cook onion with rosemary in oil until tender. Add spinach, rice, almonds and lemon juice. Heat slowly; stir occasionally.
Arrange fish fillets in an 11 x 8 x 2-inch baking dish; place spinach and rice mixture evenly on top.
Bake at 350\u00b0 for 20 minutes.
Then blend soup, water and lemon pepper; pour over spinach mixture and bake 15 to 20 minutes longer, until bubbly.
Sprinkle with paprika before serving.
Serves 6.
Cook and drain spinach.
Place in greased shallow casserole. Sprinkle with onion, seasonings and oil.
In saucepan, melt butter.
Stir in flour until smooth.
Blend in milk; stir until thickened.
Season with additional salt.
Add vermouth.
If using frozen fish, thaw and squeeze out water between paper towels. Place fillets over spinach.
Pour white sauce over all; sprinkle with cheese.
Bake at 350\u00b0 for 45 minutes.
Serves 4 to 6.
ind another recipe!
Clean and scale a fresh flounder. I leave
he marinade). Since the flounder in the recipe is not marinated, if
arge non-stick skillet. Saute flounder about three minutes a side
Combine chopped Florentine cookies, cherries and sliced almonds. Set aside 4 tbsp mixture.
Whip heavy cream and sugar to soft peaks. Fold into Greek yogurt. Add fruit and nut mixture and mix until just combined. Distribute between 6 serving glasses. Sprinkle with reserved fruit and nut mixture and serve with extra Florentine cookies.