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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
2 tablespoons unsalted butter |
1 medium onion, chopped |
1/2 teaspoon kosher salt, plus a little extra |
kosher salt |
1 garlic clove, minced |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 lemon, zest of |
1/4 teaspoon black pepper, freshly ground, plus a little extra |
black pepper |
2 tablespoons fresh parsley leaves, chopped |
1 cup heavy cream |
1/4 cup white wine |
10 ounces cheddar cheese, grated |
1 1/2-2 lbs flounder fillets |
3 cups leftover cooked rice |
Directions:
1. Preheat oven to 350 degrees.
2. Melt the butter in a medium saute pan over low heat.
3. Add the onion and a pinch of salt and saute until translucent.
4. Add the garlic and saute for another minute.
5. Add the spinach and lemon zest and cook until just heated through.
6. Season with salt and pepper.
7. Add parlsey and stir to combine.
8. Remove from heat and keep warm.
9. Combine the heavy cream and wine into a saucepan over medium heat.
10. Once the mixture begins to simmer, gradually add the cheese a little at a time so you don't get clumps.
11. Once all the cheese is melted into the sauce, set aside and keep warm.
12. If the fillets are large - cut them in half.
13. Season each filet on both sides with salt and pepper.
14. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture.
15. Place the rice into a 2 1/2 quart casserole dish and spread evenly.
16. Place each roll on top of the rice, seam-side down.
17. Pour the cheese sauce over entire dish and bake for 25 minutes.
18. Allow to cool for 5 minutes before serving.
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