Flounder Florentine

published by A Bromley on Mar 4, 2013

I really like fish, most kinds anyhow, and I often buy flounder filet because it is good, good for you and can be prepared in several different ways. I particularly like Flounder Florentine. It isn’t difficult to make and I can make up several meals, enjoy one or two over the next couple of days and freeze the rest to enjoy at a later time. I get on these cooking sprees when I find products I like that are on sale and I can get a really good deal and stretch my budget. Flounder Florentine freezes well and then can be zapped later in the microwave or reheated in the oven. Here is how to make this delicious meal…

Steam to tender

1/2 cup wild rice and set aside

Preheat oven to 350 degrees

Lightly grease a shallow baking dish and set aside

In a sauce pan over medium high heat


2 Tbsp. butter (Use the real thing)

Reduce heat to medium


1 clove garlic minced

1/3 cup chopped onion

1 small carrot grated

A good pinch of crushed rosemary (a good 1/8th tsp.)

Small pinch of thyme (just a slight pinch)

As soon as the onion is tender (transparent)


1 91/2 oz pkg. frozen chopped spinach (thawed and drained)

Toss and heat to hot (about 2-3 minutes)

Mix in your steamed rice

1/4 cup finely chopped pecans or almonds

1 Tbsp. fresh lemon juice

1 tsp. lemon zest

Stir to combine

Continue cooking for 2 minutes and remove from heat.

Lay out 6 flounder filet of about the same size on a flat surface

Brush each filet lightly with a little melted butter and sprinkle lightly

with just a little fine sea salt and fresh ground black pepper.

Divide your spinach mixture evenly over the 6 filets

Roll and secure with a toothpick

Arrange in prepared baking dish

In a small bowl combine until well blended

1 10 1/2oz can condensed cream of mushroom soup

1/3 cup cold water

Spread soup mixture over the top of your fish allowing to drizzle down sides and

Lift gently so some flows underneath.

Sprinkle lightly with a little paprika and bake in preheated oven until done; about

15 to 20 minutes depending on the thickness of your filet.  Fish should flake easily with a fork.  Remove from oven.  Cool for about 5 minutes.  Arrange on serving plate and garnish with a sprig of parsley or a couple whole baby spinach leaves and 2 or 3 slices of red tomato on the side.  Serve immediately with your choice of sides.   Add more salt and pepper to taste.    

2 Responses so far | Have Your Say!

  1. # 1 by erwinkennythomas
    March 4th, 2013 at 5:10 pm #

    Loving it

  2. # 2 by smokychristine
    March 4th, 2013 at 9:32 pm #

    Sounds delicious.

Leave a comment

comments powered by Disqus