Flounder with Spinach-Ricotta Filling
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Flounder with Spinach-Ricotta Filling
| Wed, 08-29-2007 - 7:59am |
Flounder with Spinach-Ricotta Filling

Serving: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes


Serving: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
2 pounds flounder fillets
2 (10-ounce) packages frozen chopped spinach
1 cup low-fat ricotta cheese
1/2 teaspoon dried basil
2 tablespoons butter substitute, melted
2 tablespoons whole wheat flour or corn starch
1/4 teaspoon salt
Dash of pepper
1 cup 1% milk
1/4 cup grated Parmesan cheese, plus more for broiling
1/2 cup dry white wine (optional)
1 teaspoon lemon juice
2 (10-ounce) packages frozen chopped spinach
1 cup low-fat ricotta cheese
1/2 teaspoon dried basil
2 tablespoons butter substitute, melted
2 tablespoons whole wheat flour or corn starch
1/4 teaspoon salt
Dash of pepper
1 cup 1% milk
1/4 cup grated Parmesan cheese, plus more for broiling
1/2 cup dry white wine (optional)
1 teaspoon lemon juice
1. Preheat oven to 350 degrees F. Arrange half the fillets in greased baking dish.
2. Mix drained spinach, ricotta, and basil in a bowl. Spoon over fillets, then top with remaining fillets.
3. Blend butter, flour, salt and pepper in a saucepan. Add milk slowly and cook, stirring constantly, until mixture thickens. Add cheese, wine (if using) and lemon juice. Spoon over top of fillets.
4. Bake for 20 minutes or until fish flakes easily. Then sprinkle with additional Parmesan cheese. Broil until lightly browned.
2. Mix drained spinach, ricotta, and basil in a bowl. Spoon over fillets, then top with remaining fillets.
3. Blend butter, flour, salt and pepper in a saucepan. Add milk slowly and cook, stirring constantly, until mixture thickens. Add cheese, wine (if using) and lemon juice. Spoon over top of fillets.
4. Bake for 20 minutes or until fish flakes easily. Then sprinkle with additional Parmesan cheese. Broil until lightly browned.


