Flounder Stuffed with Spinach | COOKTORIA

The Flounder stuffed with spinach Recipe is the best! A delicious mix of flaky whitefish and creamy spinach filling, baked to perfection. This easy recipe is packed with flavor and very versatile.

Flounder Stuffed with Spinach is a great dish because it has so much delicious flavor and only uses a few simple ingredients. The combination of three different cheeses with spinach results in the perfect creamy filling for these flaky fish fillets. Mild and slightly salty, it becomes smooth and gooey when baked.

This recipe is also versatile and lends itself well to substitutions. Other types of fish can be used in place of the flounder, and if you don’t have anything on hand, you can also use cheese and spinach. This spinach stuffed flounder is incredibly delicious as is, but you can customize it however you like. Here’s what you need to prepare it:

video guide

Main ingredients for this flounder recipe

• flounder fillets. I like to use medium sized fillets. Tilapia can be used instead.
• Olive oil. Or any other oil of your choice.
• Old Bay seasoning. You can also use Cajun seasoning or your favorite fish seasoning.

For the spinach filling:

• Fresh baby spinach. My favorite way to use fresh baby spinach is because it’s tender, has almost no stems, and has a very mild flavor. If you have frozen spinach, you can use that instead.
• Cheese. We use a combination of three types of cheese: grated mozzarella, crumbled fetaAnd cream cheese. You won’t believe how delicious this combination is! If you don’t like feta, you can use parmesan instead.

How to make stuffed flounder

1. Prepare the filling. In a large mixing bowl, combine cream cheese, mozzarella, feta, and chopped baby spinach. Rub the spinach and cheese in with your hands until well combined (it should look like a thick paste). Put aside.

2. Season the fish. Place the flounder fillets on a large board. Sprinkle desired amount of Old Bay Seasoning onto each fillet.

3. Stuff the fish. Divide the filling into 6 equal portions. Form the filling one at a time into an egg shape and place it close to the tail of the fish. Then, starting at the tail, roll each fillet into a Swiss roll and place seam-side down on the baking dish.

4. Season again. Sprinkle some more Old Bay seasoning on top and use a pastry brush to brush some olive oil over the fillets.

5. Bake. Bake at 350°F for about 20 minutes until fish is done.

Here’s how to select flounder for this recipe

For this dish, you should choose flounder fillets that weigh about 170 grams each, have no skin and are of uniform thickness. Since you’ll be filling and rolling them, it’s important that they’re sturdy enough so they don’t tear during preparation or cooking.

Be sure to check each fillet just below the surface for small bones that may have been missed when the fish was filleted. Remove all ingredients before filling.

What other types of fish can be stuffed?

If you want the same style of presentation, thin fish fillets work best. Some other good fish to try are:

• tilapia
• sea ​​bass
• sole
• turbot

You can also use thick types of fish, just fill them like I did spinach salmonor cut the thick fillets into thin strips to be able to roll them.

The spinach filling

This spinach filling is delicious and goes well with many other dishes. Its creamy, sticky consistency makes it perfect for various types of meat and fish, and the mild taste of spinach complements many other ingredients. I like the slight saltiness of the feta, but feel free to substitute Parmesan cheese if you like. This filling is really versatile.

If you prefer it in another fish, try mine Salmon stuffed with spinach. Also tastes good with other types of meat, so juicy Spinach Stuffed Chicken recipe. Or make a twist on the white pizza by spreading it on some naan bread and baking at 200ºC for 10 minutes. So amazing!

How to store and reheat it

To store leftover spinach stuffed flounder, once cool, place the fillets in an airtight container and refrigerate. They stay fresh for a long time about 3-4 days. When ready to reheat, place the flounder fillets on a baking sheet and reheat in the oven over high heat. When serving, add the pan juices to enhance the flavor.

What to serve it with

• Vegetables. This spinach stuffed flounder tastes great with a side of sautéed spinach, fingerling potatoes, twice baked potato casserole, mashed potatoes or a green salad. The Fried cabbage steak It’s amazing!
• grains. Try this recipe on a bed of rice pilaf or couscous. Or try it with my spinach or Mushroom risotto.
• Pasta. Small pasta types like orzo go great with this flounder dish.
• On its own. As a low-carbohydrate, high-protein meal, this dish can also be enjoyed on its own.

I hope you enjoy this flaky and flavorful spinach stuffed flounder. This recipe is so delicious and filling that you’ll definitely want to go back to it again and again.

FAQs about this flounder recipe

Can you use frozen fillets in this recipe?

Yes. You need to thaw them and pat dry. Fresh fillets are your best bet if you can find them.

Can other spices be used?

Yes, just use your favorite seafood seasoning. I also like a mixture of paprika and garlic powder.

What could be a good spinach substitute?

Roasted Pepper. Instead of spinach, I often use diced roasted peppers. It’s also delicious. You can see how I used roasted peppers for the filling stuffed chicken.

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