Art_Of_Entertaining_2016
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Easter<br />
Stuffed Flounder with Spinach and Herbs<br />
There is something about deviled eggs! If I made them for my family they would not eat them but if I serve them at a family gathering. They<br />
love them!<br />
Ingredients<br />
• 1 pound fresh baby spinach<br />
• 2 cloves Garlic, minced<br />
• 1/4 cup fresh Parsley, chopped<br />
• 1 teaspoon dried thyme (or 1 tablespoon of fresh)<br />
• 1/4 – 1/2 teaspoon red pepper flakes, optional<br />
• 1 teaspoon sea salt<br />
• 1/2 teaspoon freshly ground black pepper<br />
• 1 tablespoon unsalted organic butter, melted<br />
• 4 flounder fillets (about 5 to 6 ounces each)<br />
• 2 cups prepared marinara or tomato sauce<br />
• 1 lemon, thinly sliced<br />
• 1 tablespoon of Olive Oil for sauté and extra to drizzle<br />
Directions<br />
Preheat the oven to 400 degree F.<br />
1. In a sauté pan over medium heat add 1 tablespoon olive oil add the spinach and cook for about 4 minutes add in garlic, parsley, thyme and<br />
cook for another minute then add in red pepper flakes and stir well together. Remove from heat and cool. Coarsely chop the spinach and<br />
place it in a bowl. Season to with salt and pepper.<br />
2. Divide and spread the spinach on top of the fish. Starting at the short end, roll each fillet up like a jelly roll.<br />
3. Brush a casserole dish with 1 tablespoon of butter. Add the fillets, and pour the marinara sauce and add lemon slices.<br />
4. Bake the flounder for 20 to 25 minutes, or until the fish turns white and easily flaked with a fork.<br />
5. Drizzle a little olive oil over the fish and serve. Add a little extra fresh parsley for garnish!<br />
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