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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Greek Stuffed Flounder
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A delicious spinach, feta and dill mixture to stuff flounder, hog snapper or any other soft pliable fish.
20-30 min. depending on the thickness of the fish 6 servings Ingredients 2 boxes frozen chopped spinach cooked according to pachage directios and drained very well. 2 Tbs. smart balance or butter 2 Tbs. flour 1 cup milk I use Lactose fat free milk 1 package crumbled feta cheese salt and pepper to taste 1 tsp. dill weed 6 fillets of fish, flounder, hog snapper, fluke Directions Cook spinach according to package directions and drain very well. Melt butter in a sauce pan. Add flour, salt and pepper and cook a couple of minutes. Add milk and stir until thickened. Add chopped spinach and dill weed and stir until well blended. Add crumbled feta cheese and stir. Lay fillets out and add spinach mixture to the center of each fillet. Fold sides over and place in a baking pan sprayed with pam. Sprinkle the tops of each fish roll with bread crumbs and a little paprika and pour some melted smart balance or butter over each. Bake at 350 for 20 to 30 minutes or until done.
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