STUFFED FLOUNDER FLORENTINE

Ingredients

2 pounds large flounder, sole, or fluke filets (4-6 filets)

1 teaspoon salt, divided

½ teaspoon black pepper, divided

1, 10 ounce package frozen chopped spinach, thawed and squeezed to release most of the moisture

3 ounces cream cheese, softened

¾ cup parmesan cheese, divided

1 clove garlic, minced

6 tablespoons butter divided

4 tablespoons fresh squeezed lemon juice (1 lemon)

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400 degrees.  Coat a baking dish (about 9” x 9”) with non stick spray.

Place the flounder filets, flat-side-up, on a cutting board and season them with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.

Combine the spinach, cream cheese, ½ cup of the parmesan, and garlic in a small bowl and mix well.

Divide the spinach equally between the filets, placing it in a mound in the center of each filet.  Wrap the ends of each filet over the filling and place each ‘roll’ into the prepared baking dish, seam-side down.  Top the rolls with the remaining ¼ cup of parmesan cheese and drizzle the melted butter over the tops.

Bake for 18-22 minutes (timing will depend on the size/thickness of the filets).  Squeeze the lemon juice over the tops of the filets in the baking dish and baste with the lemony butter sauce on the bottom of the pan.  Garnish with parsley and serve with rice or potatoes and your favorite veggies.

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