There’s something magical about transforming a simple flounder fillet into an elegant seafood masterpiece. Today, I’m excited to share my favorite recipe for Spinach Stuffed Flounder – a dish that never fails to impress dinner guests while being surprisingly simple to prepare.
The Magic Behind This Recipe
What makes this dish special is the perfect marriage between delicate flounder and creamy spinach stuffing. The mild, sweet flavor of flounder provides an ideal canvas for the rich, savory filling. I’ve spent years perfecting this recipe, and I’m thrilled to share all my tips and tricks with you.
Ingredients
For the Flounder:
- 4 large flounder fillets (6-8 ounces each)
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 2 tablespoons olive oil
For the Spinach Stuffing:
- 2 packages (10 ounces each) frozen chopped spinach, thawed and well-drained
- 8 ounces cream cheese, softened
- 1/4 cup finely diced onion
- 3 cloves garlic, minced
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1 teaspoon dried herbs (mixture of thyme, oregano, and basil)
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- Pinch of cayenne pepper (optional)
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 38g |
| Fat | 28g |
| Carbohydrates | 12g |
| Fiber | 4g |
| Sodium | 820mg |
| Cholesterol | 145mg |
Step-by-Step Instructions
Preparing the Stuffing
- Thoroughly squeeze excess moisture from thawed spinach using a clean kitchen towel or paper towels. This is crucial for preventing a watery stuffing.
- In a large bowl, combine softened cream cheese, drained spinach, diced onion, minced garlic, Parmesan cheese, breadcrumbs, egg, dried herbs, and nutmeg.
- Mix thoroughly until all ingredients are well combined. Season with salt and pepper to taste.
Preparing the Flounder
- Preheat your oven to 375°F (190°C).
- Rinse flounder fillets and pat dry with paper towels.
- Place fillets on a clean work surface and season both sides with salt and white pepper.
- Place about 1/2 cup of spinach mixture on the wider end of each fillet.
- Carefully roll the flounder around the stuffing, starting from the wider end. Secure with toothpicks if needed.
Cooking the Dish
- Brush a baking dish with olive oil.
- Place rolled fillets seam-side down in the prepared baking dish.
- Brush the tops of the rolls with remaining olive oil.
- Bake for 25-30 minutes, or until fish flakes easily with a fork.
Making the Lemon Butter Sauce
- While the fish is baking, melt butter in a small saucepan over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in lemon juice, parsley, and cayenne pepper (if using).
- Keep warm until ready to serve.
Pro Tips for Perfect Results
- The key to success is removing as much moisture as possible from the spinach.
- Allow cream cheese to reach room temperature for easier mixing.
- Don’t overstuff the fillets – less is more.
- Secure rolls with toothpicks but remember to remove them before serving.
- Let the dish rest for 5 minutes after baking before serving.
Common Mistakes to Avoid
- Using wet spinach (leads to soggy stuffing)
- Overcooking the fish (results in dry, tough texture)
- Under-seasoning the stuffing
- Rolling the fillets too tightly
- Not allowing cream cheese to soften
Serving Suggestions
This elegant dish pairs beautifully with:
- Roasted asparagus
- Wild rice pilaf
- Steamed baby carrots
- Light garden salad
- Quinoa with herbs
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat:
- Preheat oven to 275°F
- Place fish in a covered baking dish
- Heat for 10-15 minutes until warmed through
- Add fresh lemon butter sauce before serving
Questions & Answers
Q: Can I use fresh spinach instead of frozen?
Yes! You’ll need about 20 ounces of fresh spinach, wilted and thoroughly drained. Sauté it with a bit of olive oil until completely wilted, then cool and drain well before using.
Q: How do I know when the fish is done?
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). The stuffing should be hot throughout.
Q: Can I prepare this dish in advance?
You can prepare the stuffing up to 24 hours in advance and keep it refrigerated. Assemble and bake the dish just before serving for best results.
Q: What’s the best way to prevent the filling from leaking out?
Don’t overfill the fillets, and make sure to place them seam-side down in the baking dish. Using toothpicks to secure the rolls also helps.
Q: Can I freeze this dish?
While possible, I don’t recommend freezing as the texture of both the fish and stuffing may become watery when thawed. This dish is best enjoyed fresh.
Variations to Try
- Add crabmeat to the stuffing for extra luxury
- Use different cheese combinations (try Gruyère or fontina)
- Incorporate chopped water chestnuts for crunch
- Add sautéed mushrooms to the stuffing
- Try different herb combinations in the sauce
This recipe truly represents the perfect balance between elegant presentation and achievable preparation. With careful attention to the details I’ve shared, you’ll create a restaurant-worthy dish that’s sure to become a favorite in your recipe collection.
