Are you tired of my rhyming-schmyming?
This is one of those dishes (...-wishes, okay, I'll stop, I promise). It took minimal effort, yet wows your dinner crowd, which only happened to be my husband, but hey! sometimes your beloved(s) can be your biggest critics! Make this dish and feel great about yourself because it appears to be glamorous, yet requires minimal skill and effort.
Your in-laws coming over for dinner? Hosting your boss and his wife? Nervous about it? Wanna make something extra good and purty?! Yes, purty! Then give this a shot!
Alton Brown, I thank you twelve-fold for this recipe.
Baked Stuffed Flounder
Adapted from Alton Brown
Yields: 4 servings
2 TBS unsalted butter
1 medium onion, chopped
2 tsp kosher salt + extra for seasoning fish
1 clove garlic, minced
10 oz fresh chopped spinach
1 lemon, zested
1/4 tsp freshly ground black pepper + extra for seasoning fish
2 TBS chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 oz grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice
1. Preheat your oven to 350 degrees.
2. Over low heat, in a saute pan, melt your butter. Cook the onion, adding a pinch of salt, until translucent, approximately 3 to 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the spinach and lemon zest and cook for less than a minute. Season with the salt and pepper, add the parsley, and stir to combine.
5. Remove from the heat and keep warm.
6. In a saucepan over medium heat, add the heavy cream and wine. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm, stirring occasionally, so as not to firm.
7. Season the fillets with salt and pepper on both sides. Divide the spinach mixture evenly between the fillets and roll the fish around the mixture.
8. Place the already cooked rice into a casserole dish, spreading it evenly. Place the fish on top of the rice, seam side down. Top with the cheese sauce.
9. Bake for 25 minutes.