So you might be making ready Brenda's Baked Stuffed Flounder recipes for your family but this ideas may be useful.
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Before you jump to Brenda's Baked Stuffed Flounder recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got insight from reading it, now let’s go back to brenda's baked stuffed flounder recipe. To cook brenda's baked stuffed flounder you only need 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Brenda's Baked Stuffed Flounder:
- Get 5 to 6 slices chopped bacon
- You need 1 cup season blend (chopped onions, celery, red & green peppers)
- Prepare 1/2 tsp kosher salt, plus extra for the sweat and for seasoning fillets
- Provide 1 clove garlic, minced
- Get 5 oz fresh baby spinach
- Take 1 tbsp lemon juice
- Provide 1/4 tsp freshly ground black pepper, plus extra for seasoning fillets
- Provide 2 tbsp chopped fresh parsley leaves
- Provide 1 cup heavy cream
- Prepare 1/4 cup white wine
- Use 10 oz grated Cheddar
- You need 1 1/2 - 2 pounds flounder fillets
- Prepare 3 cup leftover cooked rice (seasoned with salt, lemon pepper & butter)
Instructions to make Brenda's Baked Stuffed Flounder:
- Preheat the oven to 350°F.
- In a medium saute pan over medium heat, fry bacon until almost crispy; drain grease and add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon juice and cook until spinach is wilted. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
- Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
- If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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