Baked Stuffed Flounder

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Fish My Kids Eat.
This is an excellent dish which my kids enjoyed several times. Very tasty!

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This dish was easy to make a fantastic.

I ran out of the spinach stuffing so make more than the recipe calls for. I also found the cheese sauce was a little too much and will cut that down a bit next time I make it, and there will definitely be a next time. Great recipe.

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I did this recipe with sole since there was no fresh flounder. Very easy to make. Certainly not a skinny dish but a really nice, different way to do fish. My husband and I both loved it. Leftovers were good reheated as well.

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I wondered if the cheese sauce would be heavy, but it's not. It's delicious, nutritious, and easy to make.

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simple to make, quick cook time and simply delicious.....

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It was very quick and easy and tasted great! I had to cook for 12 so I used wild rice (already cooked for the bottom and 4 pounds of fish (I doubled the recipe. It fit perfectly into my big lasagne pan. Awesome. will use again and again.

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I made this for dinner last night and my family loved it. I used 8 oz of cheddar (not labeled sharp and about 1/4 cup of parmesean. I used brown rice cooked with some sauted onion and garlic because my family likes "big tastes". I cooked up a 10-ounce bag of fresh spinach, which I drained and chopped. Added some hot pepper flakes and parmesean to the stuffing. 4 flounder filets weighing a total of about 1.1 ounces was enough to feed 4 people. The lemon peel is a must in the filling it really adds a nice touch. I served with some roasted aspargus on the side.

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Made this tonight for supper. It was easy and delicious - my 4 year old loved it too!!!

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We were very pleased with this recipe! It was relatively easy to make, and since it includes rice, veggies and fish you don't have to serve a lot with it. (We served it alongside a green salad. We did change it a bit, using Alaskan Petrale Sole since we couldn't find Flounder, and substituted 2 bunches of fresh steamed spinach for frozen. Also, since neither of us are huge fans of cheddar cheese, we used a Swiss Gruyere instead. Don't be afraid to use generous amounts of pepper, and top it with parsley for color. Next time we are going toss a few mushrooms into the spinach mixture for added flavor.