Flounder Florentine
(1)
1 hour 10 minutes
A very easy yet tasty way to prepare any type of mild fish, such as flounder, but it could easily be replaced with tilapia, sole or haddock.
AbuMartha
1 person made this
Ingredients
Serves: 4
- 50g butter
- 1 tablespoon plain flour
- 300ml milk
- 200g cooked spinach, well drained and finely chopped
- salt and pepper, to taste
- 1 pinch ground nutmeg
- 2 tablespoons mayonnaise
- 4 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 2 leek, diced
- 4 flounder fillets
Directions
Preparation:25min ›
Cook:45min ›
Ready in:1hour10min
- Preheat oven to 180 degrees C. Grease a medium-sized oven proof baking dish and set aside.
- Melt the butter in a medium pan over medium-low heat. Add flour and mix with a wooden spoon to make a roux. Pour in the milk and stir constantly with a whisk until obtaining a smooth and thick bechamel. Remove from heat and add drained spinach and season with salt, pepper and nutmeg. Add 2 tablespoons of mayonnaise, half of the grated cheese, and mix well.
- Heat 1 tablespoon of olive oil over medium heat. Cook and stir the chopped leek until slightly tender. Remove from heat and spread evenly over the previously greased baking dish.
- Season the flounder fillets with salt and pepper then set over leek. Pour sauce over fillets and generously sprinkle with the remaining grated cheese.
- Bake in the preheated oven for 35 to 40 minutes, or until fillets are fully cooked and easily flake with a fork. Remove from the oven and serve.
