Flounder Florentine

The thing about New Year’s Eve resolutions is that old habits are hard to break. Changing a routine you’ve been living with for months, if not years, is not an easy thing to do. We all hate the word diet, but at the end of the day, diet stands for what you eat, so I personally don’t have a problem with the word. I have put myself on a healthier diet, meaning eat better food. Fish and seafood is healthy. Let’s cook some. It can be intimidating, because most of us didn’t grow up watching people cooking a lot of it, but once you give I a shot, you’ll see it’s a lot easier than whipping up that lasagne you have mastered forever now. Let’s do it.

What you’ll need:

  • 4 flounder fillets
  • 1 1/2 tbsp extra virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 pound baby spinach leaves
  • 3 tbsp grated parmesan cheese
  • 3 tbsp Italian bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 dry white wine
  • 1 lemon, cut into wedges
  • 1 tbsp chopped fresh parsley
  • paprika for sprinkling

Preheat the oven to 400 degrees.

Heat one tbsp of the oil in a large skillet over medium heat. Add shallots and garlic and cook for about 5 minutes. Add the spinach (in batches if necessary), letting it wilt, about 5 minutes. stir in 2 tbsp of parmesan cheese, 1 tbsp of bread crumbs, 1/4 tsp salt, and 1/8 tsp of black pepper. Stir and cook for a few more minutes.

Season the flounder fillets with the remaining salt and pepper. Add the remaining oil to an oven proof dish and place the founder inside. sprinkle the remaining parmesan cheese and bread crumbs on top. Add chopped parsley and sprinkle the white wine on top. Bake in the oven for about 15 to 20 minutes. Top off with paprika sprinkles. Place on top of the spinach mix. Serve with rice or whatever your heart desires with lemon wedges on the side!

Bon Appétit!

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