Grecian-Stuffed Flounder

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Category : Fish And Sea Food

Recipe : Grecian-Stuffed Flounder

Makes 4 servings

1 cup cooked chopped spinach, drained and squeezed dry
1 1/2 ounces feta cheese, crumbled
1/2 teaspoon grated lemon zest
2 tablespoons + 2 teaspoons fresh lemon juice
2 teaspoons minced fresh dill
Four 4-ounce flounder fillets
2 fluid ounces (1/4 cup) dry white wine
1 1/2 teaspoons cornstarch
2 tablespoons minced fresh flat-leaf parsley

Preheat oven to 375o F. Spray 8" square baking pan with nonstick cooking spray.
To prepare stuffing, in medium bowl, combine spinach, cheese, zest, 1 tablespoon
+ 1 teaspoon of the juice and the dill.
Place one-fourth of the stuffing onto center of each fish fillet; fold thin end of
fillets over stuffing, then roll fillets to enclose. Place stuffed fillets, seam-side
down, into prepared baking pan.
In small bowl, combine wine, remaining 1 tablespoon + 1 teaspoon juice and 1/4
cup water; pour over stuffed fillets. Bake, covered, 15 minutes, until fish flakes
easily when tested with fork and stuffing is heated through. With slotted spatula,
transfer stuffed fillets to serving platter, reserving liquid; keep fish warm.
To prepare sauce, transfer reserved liquid to small saucepan. Sprinkle liquid with
cornstarch; with wire whisk, blend until cornstarch is dissolved. Cook over
medium-high heat, stirring frequently, 1 minute, until mixture is slightly
thickened; pour over warm stuffed fillets. Serve sprinkled with parsley.

SERVING (1 STUFFED FISH FILLET, 2 TABLESPOONS SAUCE) PROVIDES:
1/2 Vegetable, 2 Proteins, 15 Optional Calories.

PER SERVING: 161 Calories, 4 g Total Fat, 2 g Saturated Fat, 64 mg Cholesterol, 244
mg Sodium, 4 g Total Carbohydrate, 1 g Dietary Fiber, 24 g Protein, 141 mg Calcium .