What's for Dinner: Flounder with Spinach-Ricotta Filling

This is a simple and tasty way to prepare mild white-fish fillets -- the creamy spinach filling is rich and flavorful without being heavy.

Servings: 6


  • 2 pounds flounder fillets
  • 2 (10-ounce) packages frozen chopped spinach
  • 1 cup ricotta cheese
  • 1/2 teaspoon dried basil
  • 2 tablespoons butter, melted
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 cup milk
  • 1/4 cup grated Parmesan cheese, plus more for broiling
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon lemon juice


Preheat the oven to 350 degrees F. Arrange half of the fillets in a greased baking dish.

Mix the drained spinach, ricotta and basil in a bowl. Spoon over the fillets in the dish, then top with the remaining fillets.

Blend the butter, flour, salt and pepper in a saucepan. Add the milk slowly and cook, stirring constantly, until the mixture thickens. Add the cheese, wine (if using) and lemon juice. Spoon over the top of the fillets.

Bake for 20 minutes, or until the fish flakes easily. Sprinkle with additional Parmesan cheese. Broil until lightly browned.

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