Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
- 1 clove garlic, minced
- 1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
- 1 lemon, zested
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
- 2 tablespoons chopped fresh parsley leaves
- 1 cup heavy cream
- 1/4 cup white wine
- 10 ounces grated Cheddar
- 1 1/2 to 2 pounds flounder fillets
- 3 cups leftover cooked rice
Directions
Preheat the oven to 350 degrees F.
In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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By microamp
Buda, TX
on January 22, 2012
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I do believe this is my favorite recipe that I've made so far since watching Good Eats show. I really love the sauce that goes on it. Only tough part is finding flounder, either fresh or frozen, still worth the effort.
By channyharte@gma...
Fort Collins, 44
on October 01, 2011
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TASTY? YES! This was such a great go to fish casserole recipe (few and far between I was so skeptical putting fish and cheese together - and my picky hubby was the other obstacle...Both went off with flying colors!!! Wow - the only thing I `changed was the cheddar - I put fresh grated parm instead to make more of a alfredo sauce. I did everything else exactly. used Brown rice leftover and it gave a nice texture to the dish. The whole thing was gone! (there is just my husband and I and our four year old, who ate it also without complaints Served it with an asparagus salad....YUM! I can't imagine what you people did out there to sabotage the recipe to make it so aweful....hmmmm.
By alexisbessa
on March 23, 2011
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I am on the Whole 30 challenge (google it- Its a paleo diet= nothing processed, no dairy, no grains, no sugars, no legumes, no starches, no alcohol for 30 days and was able to make a Paleo-friendly version of this that was super delicious! I skipped the butter and used olive oil, used fresh spinach instead of frozen, and skipped the wine and cheese and used lemon juice and olive oil. I laid them over fresh forked cauliflower instead of rice and I also added mushrooms in with the onion and spinach for more flavor. Turned out fabulous, will make again!
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