What side dishes go with stuffed flounder?

I love garlic brown rice and quinoa and lemon and garlic seasoned green beans with this stuffed flounder fillet. Fresh gazpacho salad or a simple Mediterranean tossed salad are also great options.

Should I serve this flounder dish with a sauce?

The parmesan cream in the spinach stuffing is giving you an inside out sauce for the fish. But if you're looking for an extra creamy fish dish, whip up a quick batch of parmesan cream sauce or this lemon butter sauce would also be a winner.

Can I add seafood to the stuffing mixture?

Absolutely. Be sure the seafood is cooked. I think fresh crab meat or shrimp stuffing in the creamy spinach would be delicious, or perhaps a mixture of crabmeat and shrimp together. If you have crawfish or langostino lobster, that would add delicious flavor and texture.

What kind of fish is flounder?

Flounder is part of a group of flatfish species. They are demersal fish , found at the bottom of oceans around the world; some species will also enter estuaries .

I don't have panko breadcrumbs - what else can I use for the crunchy topping?

You could make homemade breadcrumbs from any odds and ends you have in your freezer - just use a cheese grater or mandolin to grate the frozen bread, then proceed to season as directed in the recipe. Crushing saltine crackers would also make a great topping. In that case, you might melt butter and use it in the place of the olive oil before seasoning the cracker crumbs and topping the fresh seafood. And you always have the option of regular or Italian seasoned breadcrumbs. If using pre-seasoned, just add parmesan and lemon zest, and taste to determine if additional seasoning is required.

Can I make this dish spicier?

You sure can - extra red pepper flakes will add heat to both the filling and the crispy topping. Sprinkling cayenne over the fish or adding hot sauce to the filling will increase the heat. A spicy cajun seasoning would also add heat and flavor.

What other types of fish could I stuff with the spinach stuffing mixture?

Dover sole is another thin fish that takes well to rolling around a tasty stuffing. If using a thicker fish like red snapper and salmon that doesn't take well to rolling, cut a slit in the top of the fillet and stuff the pocket with the flavorful filling, then spread it across the top of the fillet before sprinkling the seasoned breadcrumbs on top and baking.

How to store leftover stuffed flounder?

To store, wrap tightly with plastic wrap or transfer to an airtight container for up to 3 days.

Stuffed Flounder Florentine Recipe

Name: Stuffed Flounder Florentine Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 6-oz fillets of flounder; 1/2 teaspoon sea salt; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 cup frozen spinach, drained and thawed; 2 shallots, diced; 3 garlic cloves, diced; Pinch red pepper flakes; 1/3 cup heavy cream; 1/2 cup Parmesan cheese, divided; 1 teaspoon lemon zest, divided; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1/2 cup Panko breadcrumbs; 1/2 teaspoon dried oregano; 1/2 teaspoon sea salt

Ingredients

Scale

For the fish:

4 6-oz fillets of flounder

1/2 teaspoon sea salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

For the stuffing:

2 tablespoons extra virgin olive oil

1 cup frozen spinach, drained and thawed

2 shallots, diced

3 garlic cloves, diced

Pinch red pepper flakes

1/3 cup heavy cream

1/2 cup Parmesan cheese, divided

1 teaspoon lemon zest, divided

1/2 teaspoon sea salt

1/4 teaspoon black pepper

For the crunchy topping:

2 tablespoons olive oil

1/2 cup Panko breadcrumbs

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

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Instructions

Preheat oven to 400℉. Dry the flounder fillets well with paper towels. Lay out on a baking sheet or shallow baking dish lined with parchment. Season each filet with salt, pepper and paprika. Set aside.
In a large skillet or cast iron pan, add 2 tablespoons of olive oil over medium heat. Add finely diced shallots and garlic cloves, and a pinch of sea salt and red pepper flakes, if using. Sauté gently until fragrant and cooked through, about 4-5 minutes.
Add thawed and drained spinach to the pan and toss briefly. Add the heavy cream, 1/3 cup parmesan and half of the lemon zest. Stir to combine and heat through. Taste and adjust seasoning. Remove from heat.
In a small bowl, combine 1/4 cup panko breadcrumbs, 2 tablespoons olive oil, 2 tablespoons parmesan, 1/2 teaspoon lemon zest, 1/2 teaspoon oregano and 1/2 teaspoon salt. Taste and adjust seasoning. Set aside.
Spoon about 1/4-1/3 cup creamy spinach mixture in the center of each filet. Roll gently, or just fold the filets over the top of the stuffing and tuck under to form a roll and place seam side down on the pan.
Divide the seasoned panko and parmesan topping over the top of the fish fillet rolls.
Carefully transfer the pan to the oven and bake at 400℉ for 12-14 minutes, or until the fish flakes easily. Remove from oven and let stand for 5 minutes before serving. Serve with lemon wedges.

Notes

Substitute Dover sole for flounder, if needed.

If using fresh spinach, you'll need a pound of spinach leaves to get 1 cup of wilted and drained spinach.

Prep Time: 15
Cook Time: 25
Category: Dinner
Method: Stovetop and Oven
Cuisine: Italian, American