Spinach Stuffed Flounder
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
331 kcal
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Course
Main Course
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Cuisine
Greek
Spinach Stuffed Flounder
Description
Spinach Stuffed Flounder uses thin flounder fillets rolled around a mixture of sautéed spinach, garlic, shallots, Greek oregano, feta cheese, and breadcrumbs, bound with egg. Once seasoned and rolled, the fillets are placed seam side down and baked in a combination of butter, garlic, white wine, chicken stock, and paprika, which keeps the fish moist and flavorful. The stuffing brings a creamy, savory contrast to the delicate fish.
The fish is cooked until flaky, with the stuffing providing texture and a tang from feta. This method enhances flounder's mild taste without overpowering it. The paprika sprinkled over the rolls adds mild warmth and color to the finishing dish.
Serve the flounder with lemon wedges to add brightness when eating. It pairs well with simple sides like steamed vegetables or rice to complement the flavors without overshadowing the stuffing and fish.
Flake fish don’t limit this recipe: you can substitute flat fish like fluke, sole, or tilapia. Store leftovers up to 3 days refrigerated and reheat gently to preserve texture. The baking time depends on fish thickness, so monitor for flaky doneness.
Ingredients
For the stuffing
- 3 tablespoons butter
- 1 large shallot diced
- 2 cloves garlic minced
- 1/2 pound baby spinach
- 1 teaspoon oregano Greek
- 3 tablespoons breadcrumbs
- 4 ounces feta cheese crumbled
- 1 large egg
Remaining ingredients
- 1 1/2 pounds flounder thin fillets work best
- 3 tablespoons white wine dry
- 1/4 cup chicken stock low-sodium
- 1/4 teaspoon paprika
- 3 tablespoons butter
- salt to taste
- black pepper to taste
- 2 cloves garlic minced
- 1 large lemon cut into wedges, for serving
Instructions
For the stuffing
- Heat a large pan to medium and add 3 tablespoons of butter and the shallot. Saute until soft (about 3-4 minutes) then add in the garlic and cook until fragrant.
- Add the spinach and cook until wilted (about 2-3 minutes). Remove the pan from the heat and squeeze out any excess water.
- Mix the spinach with the feta, breadcrumbs, and oregano. Taste test and season with salt and pepper. Once satisfied with the taste, mix the egg into the spinach mixture.
For the fish
- Preheat oven to 375f and set a rack on the middle level.
- Lay the fish out in sections (some might have two fillets). Season the fish with salt and pepper then divide the stuffing between all the sections of fish. Roll the fish and place seam side down in a baking dish.
- Add the butter, garlic, and chicken stock to the pan. Pour the wine over the fish and sprinkle each roll with the paprika and salt and pepper to taste. Bake for 15-20 minutes or until the fish is flaky and cooked through.
- Spoon the pan sauce over the fish and serve with lemon wedges. Enjoy!
Notes
- Cook the fish until it flakes easily to ensure it is fully done.
- Flat fish such as fluke, sole, or tilapia can replace flounder if needed.
- Leftover stuffed flounder can be refrigerated for up to 3 days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 5.1g | 2% |
| Protein | 32.6g | 65% |
| Fat | 18.9g | 29% |
| Saturated Fat | 11.5g | 58% |
| Cholesterol | 130mg | 43% |
| Sodium | 535mg | 22% |
| Potassium | 636mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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