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SERVES 4

INGREDIENTS:

4 Flounder Fillets                                 
½ Pint Heavy Cream
4 Cup Fresh Spinach Leaves, Washed     
½ Cup Dry White Wine
¼ Cup Pine Nuts, Toasted                        
Olive Oil
1 Shallot, Diced Fine                            
1 Clove Garlic, Diced Fine
Parsley, Chopped Fine                         
4 Oz Feta Cheese, Crumbled


DIRECTIONS:

Preheat Oven To 400˚

1.      Season Flounder With Salt& Pepper On Both Sides

2.      Heat Heavy Skillet To Med-High And Add About A Tablespoon Olive Oil. Sear Flounder Filets On Both Sides And Carefully Remove From Pan.

3.      Add Another 2 Tablespoons Olive Oil To Pan And Sauté Shallots For About 3 Minutes. Make Sure Not To Brown. Add Garlic And Cook Until Aromatic. Deglaze Pan With White Wine And Cook For Three Minutes. Add Spinach And Cook Until Soft. Be Sure Not To Overcook. Add Pine Nuts. With Pan On Low Heat, Slowly Fold Cream Into Spinach Stuffing And Slowly Cook Until All Cream Has Been Incorporated Into Stuffing. Turn Off Heat And Fold In Feta Cheese.  Adjust With Salt & Pepper To Taste.

4.      Lay Flounder Filets Into Greased Baking Dish.  Spoon Spinach Stuffing Over Filets Gently. Cover And Bake For 10-12 Minutes Or Until Flounder Is Flaky.

Serve Immediately With Parsley, Squeeze Of Lemon Juice And A Drizzle Of Olive Oil.

 


4960 Bethesda Ave,
Bethesda, MD. 20814

info@pescadeli.com
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

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