What's for Dinner? Flounder Florentine!

After our heavier Pad Thai last night, I wanted something a littler lighter this evening.  My mom and I went to Fresh Market and (amid a complete Finn meltdown) found some great looking flounder.  It was actually called Turbot Flounder.  I had to look that up, because I had heard of Turbot, but didn't know it was a flounder.

So [quick flounder lesson], the Turbot Flounder or European Flounder is mostly found in Europe in the White, Black and Mediterranean Seas and was introduced to Canada and the USA by accident in ballast water on ships.  The Turbot Flounder I got at the Fresh Market today was from Canada.  The flounder we usually get here in the South is Southern Flounder.  There are also Summer Flounder and Winter Flounder in the Western Atlantic and Olive Flounder of the coast of Japan.  Now, you can go brag about your flounder knowledge to all of your friends.

I have this easy recipe that is really good.  You can do it with Flounder, Sole, Halibut or Grouper...pretty much any kind of mild white fish (not too thick or steak-y).  I served it with mashed potatoes and more sauteed garden zucchini.  Sorry guys, no photo for this tonight.  I don't have my usual setup since I'm not at home and the photos I took just don't look too appetizing...I couldn't do it to you!  Next time I make it I will update this entry.  It may not look good in photos, but give it a try...it's simple and really tasty!  Enjoy!

Flounder Florentine
Serves 2

• 1/4 cup grated Parmesan cheese
• 2 TBSP butter, melted
• 1 TBSP mayonnaise
• 3 green onions, sliced (whites and greens)
• 2, 5 oz bags baby spinach (or you can use 1, but it cooks down a lot)
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• 1 lb flounder fillet(s)
• salt and pepper to taste

In a small bowl, mix together Parm, butter, mayo and the white and half of the greens of the scallion.  Set aside.

Spray a 9x13 casserole with cooking spray and layer spinach on the bottom.  Sprinkle garlic over top.  Lay flounder fillet(s) over spinach and squeeze lemon juice on top.  Brush on sauce mixture and sprinkle with salt and pepper. Bake at 375 degrees for 10-15 minutes, depending on how thin your fish is (if not done, keep cooking until it is, but don't overdo...you don't want mushy fish)! Top with the remaining green onions and serve with rice or mashed potatoes.  Enjoy!

Download PDF of Recipe