Thursday, June 3, 2010

Flounder Fillets with Spinach-Parmesan Stuffing

I love fish, and these stuffed, rolled fillets are delicious. This recipe looks more complex than it is. But if you’re pressed for time, you can always take a shortcut and used chopped frozen spinach instead of wilting and chopping the fresh spinach. The fillets are easy to assemble and can even be made ahead of time.

1 tablespoon olive oil
1 garlic clove, very thinly sliced
¾ pound baby or regular spinach, thick stems removed
Salt and freshly ground black pepper to taste
8 fillets of flounder or sole (about 1 to 1 ½ pounds)
About ¼ cup grated Parmesan cheese
½ to ¾ cup dry white wine
2 tablespoons unsalted butter
About ¼ cup breadcrumbs

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for about 10 seconds, stirring constantly. Add the spinach in batches and cook, stirring frequently, until it is just soft, about 5 minutes. Season with salt and pepper. Place the spinach on a plate. Drain any excess water or liquid out of the spinach by taking another plate of the same size and pressing down on the spinach and discarding the liquid. Finely chop the drained spinach and set aside.

Lay out a fillet of fish on a clean surface and sprinkle very lightly with salt and pepper. Place 1 to 2 teaspoons of the cooked spinach mixture on the fish fillet, spreading it out evenly. Sprinkle about 1 ½ teaspoons of the cheese on top of the spinach. Roll up the fillet, working from the thinner end, and place in a broiler pan, roasting pan, or ovenproof skillet with the seam of the roll down. Repeat with the remaining fish, spinach, and cheese. (The dish can be made several hours ahead of time; cover and refrigerate until ready to cook the fish.)

Position a rack in the middle of the oven. Preheat the oven to 400 degrees F.

Pour ½ cup of the wine on top of the fish and bake for 12 minutes. Remove from the oven and preheat the broiler. If the pan is dry, add another ¼ cup wine to the bottom of the pan. Add the butter to the wine in the bottom of the pan and broil the fish for 2 minutes. Remove from the oven and sprinkle the fillets lightly with the breadcrumbs. Spoon a tablespoon of the liquid from the bottom of the pan on top of the fish to moisten the breadcrumbs, and broil for another 3 to 4 minutes

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