Spinach-Stuffed Flounder with Mushrooms and Feta

Spinach-Stuffed Flounder with Mushrooms and Feta

92 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
dakota kelly
Recipe by  dakota kelly

“Incredible, but true...this dish is low-fat.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  3. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
  4. To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  5. Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  6. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

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Reviews (92)

Rate This Recipe
RACHEL1070
69

RACHEL1070

Thank you to all the reviewers on this one. I made their changes and this turned out wonderful. I increased the feta cheese, spinkled the inside of the fish with garlic powder. After they were rolled I added lemon pepper, subsituted the water for lemon juice and poured a litte lemon juice over the top of the fish. We live in Alaska so I subsituted halibut for flounder (just a bigger version of flounder)

SUSIE MCK
38

SUSIE MCK

This was excellent and simple. I added 3 cloves of garlic to the spinach and mushroom mixture for some extra flavor...next time I will add more garlic and some salt and pepper. It's a great recipe, just needs a little more flavor.

MMCEV1
36

MMCEV1

once again, I did substitutions, which turned out really great. instead of using flounder, I used tilapia. I also used quite a bit more mushrooms, feta & spinach. just a hint for anyone who's always used reg ol parmesan on their spaghetti. try using feta for a change. we won't ever again use parmesan on our spaghetti. it adds a totally new & different flavor.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 3.6 g
  • 1%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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