So what to do for dinner? I’ve got a fridge full of fish and no Idea what to do with it. Now fish can do a lot of awesome things. You can marinate it or dress it up with some fancy rice, but if you really want to impress you could stuff your fish. Stuffing your fish is similar to stuffing pretty much anything else, but since it’s seen less often people tend to be a little more impressed, and I’m hoping my husband is one of those people.
Stuffing fish could not be simpler, you simply pick the ingredients you want. Now I’m using flounder which means you want light not super acidic ingredients because you don’t want to overpower the fish itself. For my stuffed fish I chose spinach, mushroom, tomato and feta cheese.
First thaw your fish and ready your ingredients.
Now you want to take a whole bag of frozen spinach, add in one roma tomato, and a box of pre-cut white button mushrooms. Place them all in a skillet and let cook over medium heat until all the vegetables are wilted. You won’t need any extra oils or moisture as the vegetables provide plenty. Now I should note with the tomato you have to be very careful it is an acidic fruit, so you can easily overpower the fish with this. You don’t want to use to many.
Once the vegetables are done you can begin assembly.
Place the vegetable mixture on the thick side of a flounder filet and place the feta cheese atop the mixture, and roll from the thick side to the thin placing the seam on the bottom.
Continue until all the filets are rolled.
Top with seasoned bread crumbs and olive oil now bake at 350 for 15 minutes.
For a little added flare you can top with Parmesan cheese.
Serve and enjoy.
Now for the simple instructions
Seasoned bread crumbs
1 14 oz bag of frozen spinach
1 roma tomato
1 16 oz package of sliced white button mushrooms
5 flounder filets
1 package of feta cheese
Parmesean cheese for topping
Preheat oven to 350. In a heated skillet add in the spinach the tomato diced and the entire package of mushrooms. Cook until mushrooms begin to brown and wilt, and the spinach is fully thawed and warm. Set mixture aside. Remove the thawed filets and place on a clean surface. Now it’s time for the fun part, were going to stuff. Place the spinach mixture atop the widest part of the filet, and top with feta. Roll from the thick to the thin side placing the seam down. Top with bread crumbs and place in oven for 15 min. Once the fish is cooked through remove and top with parmesan cheese. You will know the fish is done when it is flaky and white in color.
I can’t wait to see your renditions, for more information on the original recipe, which is very similar, I just added a few things. Go to http://allrecipes.com/recipe/spinach-stuffed-flounder-with-mushrooms-and-feta/