I’m keeping this post short & sweet for all my readers! With a mild sweet flavor and delicate flaky texture, Flounder is a versatile, easy-to-prepare filet of fish. This firm-fleshed white fish can be baked, sautéed, stuffed, and poached. I recommend cooking this lean fish with butter, or oil to maintain moisture and prevent your filet from drying out. Substitute Flounder for Grouper, or catfish in any tasty seafood recipe you’ve got your heart set on. (*Credit: Southern Living Magazine)
I wanted to get slightly creative and do something with the Flounder other than just season with salt & pepper and sear or bake it. Last time I prepared a Flounder dish at home, I stuffed it with crab meat and served it with pan seared Scallops. Defiantly one of my favorite Seafood dishes I’ve made at home. You can find that recipe in the link here
These filet’s were somewhat difficult to work with because of how thin they are. For as much as I can’t argue the $5 price for the bag at Aldi, these filet’s are super thin, that’s why my rolling looks weird. Last time, I was able to line up 2 filet’s next to each other to make one large roll. This time, I had to use half the amount of filling and roll one at a time. I took the remaining mixture and topped the Flounder with it.
The sauteed spinach and mushrooms gave the dish a very light, Mediterranean feel. Only thing I would loved to have added if it was on hand would’ve been some fresh dill and feta cheese!
Mise En Place:
- 2 Flounder Filet’s
- 2 Cup’s Raw Spinach
- 2 Each Baby Bella Mushrooms, small chop
- 1 Clove Garlic, minced
- S&P, TT
Method Of Prep:
- To prepare the filling: heat up a large pan over medium heat. Add butter & garlic. Cook until garlic is lightly browned. Add mushrooms and cook until softened, approximately 3 minutes. Remove mushrooms from pan. Add more butter then saute spinach until wilted, approximately 2 minutes. Pour cooked spinach into a mesh strainer and allow to drain for 10 minutes. Use the back of a spoon to press liquid out of spinach if needed. Once spinach has been drained, add to mushrooms onto a cutting board and rough chop the two together. Mix well.
- Turn oven to 350 Degrees.
- Using a paper towel, pat dry the Flounder filet’s on each side. Season with salt & pepper.
- Take 2 tablespoons of the filling and lay on the center of the filet(s). Roll from bottom to top. Place stuffed fillet(s) onto a greased and lined baking pan (I used foil). Add 1 Tablespoon of butter onto of filet. Place in the oven and allow to bake for 20 minutes or until fully cooked.
- Serve right away with your choice of vegetable (I chose Roasted Brussels). Garnish the Flounder with any leftover mixture.
**Cooking Tip: Add fresh squeezed Lemon juice to the fish right out of the oven. The acid will brighten up the flavors of the fish! You can also use citrus zest in the spinach & mushroom mixture as well. **