SUPERBLY HERBY FLOUNDER STUFFED WITH CREAMY SPINACH IN NEWBURG SAUCE
2 tablespoons butter
1 small onion, chopped
4 large garlic cloves, chopped
4-ounces cream cheese
¾ cup grated parmesan cheese
1, 10-ounce box frozen chopped spinach, thawed and squeezed dry
½ teaspoons salt
2 tablespoons fresh squeezed lemon juice
¼ cup flour
2 tablespoons Dish off the Block Superbly Herby Spice Blend
2-pounds skinless flounder filets (about 8 large filets)
1, 10.5-ounce can Campbell’s Cream of Shrimp Soup
¼ cup dry white wine
½ teaspoon paprika
2, 6.09-ounce boxes Near East Rice Pilaf, cooked to package directions
2 tablespoons fresh parsley, chopped
Melt the butter in a large skillet over medium high heat. Cook the onions and garlic until soft and fragrant, 3-4 minutes, stirring frequently. Transfer to a medium bowl and add the cream cheese, parmesan, spinach, salt, and lemon juice. Cream the mixture together with the back of a spoon until well combined. Place in the fridge for 20-30 minutes to set.
Whisk the flour and Superbly Herby seasoning together in a pie plate or shallow baking dish. Dredge each filet in the flour and spice mixture on both sides shaking off any excess. Lay them side by side on a large cutting board, flat side up (this is the side that the skin was formerly on).
Divide the spinach filling evenly between the filets, placing a mound in the center of each filet. Wrap the ends of the filets over the filling, jelly-roll style. Place the rolls, seam-side-down, in a buttered baking dish (approx. 10” x 10”).
Whisk the shrimp soup and wine together in a small bowl and pour it evenly over the fish. Gently push the rolls on the sides with a fork, so the sauce can seep in between the rolls and covers everything evenly. Sprinkle the top with the paprika.
Bake for 30-40 minutes until hot and bubbly and the fish is cooked through. Remove and let rest for 10 minutes before serving. Serve the rolls over rice pilaf and sprinkle with the chopped parsley.