Flounder Florentine

recipe

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Oxmoor House

Nutritional Information

Calories 271
Fat 8.7 g
Satfat 5 g
Protein 38.4 g
Carbohydrate 7.7 g
Cholesterol 106 mg
Iron 2 mg
Sodium 574 mg
Caloriesfromfat 30 %
Fiber 2.6 g
Calcium 223 mg

Ingredients

Cooking spray
1/2 cup minced onion
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup (4 ounces) tub-style light cream cheese
3 tablespoons grated fresh Parmesan cheese
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) flounder fillets

Preparation

Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Add spinach, and cook 1 minute.

Turn heat to low; add cream cheese and next 5 ingredients. Stir well; remove from heat.

Preheat oven to 350°.

Divide spinach mixture among fish fillets, spreading evenly over each and leaving a 1/4-inch margin around edges.

Roll up each fillet, jelly-roll fashion, starting with the tail end, and secure with wooden picks.

Place fish in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 20 to 22 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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