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Cheesy Flounder Florentine

Cheesy Flounder Florentine

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
rockie

rockie

Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour milk into a large skillet, place over medium heat, and place fish fillets into milk. Bring to a simmer and cook fish in milk for 1 minute. Transfer fillets to a plate and pour milk into a large measuring cup.
  3. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter.
  4. Melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. Cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. Bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese.
  5. Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top.
  6. Bake in the preheated oven until sauce is bubbling, about 15 minutes. Heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.
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Reviews

ez
1

ez

9/3/2014

absolutely loved it. easy to make. used flounder, fresh organic spinach, provolone, parmesan, Italian seasoning, old bay, garlic powder, leftover angel hair pasta: EXCELLENT!!! Can use with lots of diff fish, seasonings, pasta or cheeses! go for it

skiergirl
1

skiergirl

4/6/2013

This recipe, made exactly like directions, is way too bland for me. I added some Panko bread crumbs on top, but I think the previous reviewer's idea of sea salt with Italian seasonings would do the trick. Definitely needs some zip. It is somewhat time consuming to make and I also gained a pound each night I ate it. Will probably make a simpler flounder recipe next time.

rosanna.may
1

rosanna.may

3/26/2013

Just made and ate this recipe - amazing and super easy. The only alterations I made: 1. I added sea salt with herbs de provence to the sauce 2. My grocery store does not sell spinach fettucini so I used tri-color rotini I will definitely make this recipe again and might use fresh spinach instead of frozen. Empty plates all around!

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