Baked stuffed flounder

  • 35g unsalted butter
  • 1 medium onion, chopped
  • 1/2 tsp salt, plus extra for sweating and for seasoning fillets
  • 1 clove garlic, minced
  • 1 (300g package) frozen chopped spinach, thawed, squeezed dry
  • 1 lemon, zested
  • 1/4 tsp freshly ground black pepper, plus extra for seasoning fillets
  • 2 tbsp chopped fresh parsley leaves
  • 240ml double cream
  • 60ml white wine
  • 300g grated Cheddar cheese
  • 750g to 1kg flounder fillets
  • 750g leftover cooked rice
1) Preheat the oven to 180C/Gas 4. In a medium saute pan over low heat, melt the butter then add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute.

2) Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.

3) Place the double cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.

4) If the fillets are large, cut them in half. Season each fillet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2.5L casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes.

5) Allow to cool for 5 minutes before serving.

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