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 joebobjones
on March 14, 2013
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Sorry, but avoid flounder at all costs. Stick with sole (yes, I know, a relative, or if you can get them, sand dabs, which are fabulous. Arrowtooth flounder turns to mush no matter what you try to do with it. That $2.50 a pound gorgeous looking flounder filet in the fish case? It will go from gorgeous to gross once cooked.
By desiree30
rockaway park, ny
on January 28, 2013
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This was an awesome recipe Mr. Alton!!!!! I made a couple of alterations. I made fresh garlic and fresh parsley rice ( saute 1 1/2 cups of Carolina rice with 2 tablespoons of olive oil, 6 cloves of fresh garlic minced, 3tbsp of fresh parsley and salt n pepper to taste, when rice is translucent add 3 cups of water it should be an inch over the rice cook 20min rice will be a little on the hard side so when you assemble everything it wont get mushy. it was so good my one year old had an adult serving of fish and he never had fish before. oh i also used tilapia instead of flounder that's what i had on hand. i must say we love you!!!!!!
By donnalahall_119...
Cape Coral, FL
on January 28, 2013
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I did not like the rice. It was very mushy. I guess I should not have been surprised since already cooked rice cooked for another 25 minutes. I loved the cheese sauce. I used half and half instead of heavy cream and it was still rich and yummy. I had some fresh baby spinach and a few white mushrooms. I chopped the mushrooms and sauted them with the onions then added the spinach just long enough to wilt it. I also used tilapia and cooked the fish flat on top of the veggies and rice. The next time I make this I will cook the rice separately and serve the fish and veggies over it or give the pasta a try.
Read all 69 reviews