Flounder with Spinach & Walnut Stuffing
Flounder with Spinach & Walnut Stuffing might be just the main course you are searching for. For $20.85 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 226g of protein, 40g of fat, and a total of 1332 calories. This recipe serves 4. 25 people were impressed by this recipe. It is perfect for Thanksgiving. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. This recipe from Eating Well requires walnuts, olive oil, plum tomatoes, and spinach. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an amazing spoonacular score of 94%. Try Flounder with Shrimp Stuffing, Flounder with Shrimp Stuffing for 2, and Flounder Spinach Bake for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
8 small Pacific flounder fillets (about 1 1/2 pounds total)
2 teaspoons extra-virgin olive oil, plus additional for preparing baking dish
2 fresh plum tomatoes, seeded and chopped
Salt & freshly ground pepper, to taste
1 10-ounce package fresh spinach, stemmed and washed or 10-ounce package frozen chopped spinach, thawed
2 tablespoons finely chopped walnuts
Equipment:
baking pan
colander
frying pan
aluminum foil
Cooking instruction summary:
Preheat over to 375F. Lightly coat an 8-by-11-inch baking dish with oil or coat with cooking spray.If using fresh spinach, coarsely chop and shake in a colander to remove excess water. If using frozen spinach, squeeze it dry.Heat oil in a large skillet over medium-high heat. Add walnuts and stir until lightly toasted, about 1 minute. If using fresh spinach, add to the pan, in batches if necessary, and toss until just wilted, about 2 minutes. If using frozen spinach, add and toss until heated through. Season with salt and pepper.Place about 2 tablespoons of the spinach mixture over one half of each flounder fillet. Fold the other half over. Season with salt and pepper. Transfer the stuffed fillets to the prepared baking dish and scatter tomatoes over the top.Cover with foil and bake until the fish is opaque in the center, 15 to 20 minutes.
Step by step:
1. Preheat over to 375F. Lightly coat an 8-by-11-inch baking dish with oil or coat with cooking spray.If using fresh spinach, coarsely chop and shake in a colander to remove excess water. If using frozen spinach, squeeze it dry.
2. Heat oil in a large skillet over medium-high heat.
3. Add walnuts and stir until lightly toasted, about 1 minute. If using fresh spinach, add to the pan, in batches if necessary, and toss until just wilted, about 2 minutes. If using frozen spinach, add and toss until heated through. Season with salt and pepper.
4. Place about 2 tablespoons of the spinach mixture over one half of each flounder fillet. Fold the other half over. Season with salt and pepper.
5. Transfer the stuffed fillets to the prepared baking dish and scatter tomatoes over the top.Cover with foil and bake until the fish is opaque in the center, 15 to 20 minutes.
Nutrition Information:
covered percent of daily need
