Flounder Florentine

    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.

    1 person made this

    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

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease a medium-sized oven proof baking dish and set aside.
    2. 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.
    3. 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.
    4. Season the flounder fillets with salt and pepper then set over leek. Pour sauce over fillets and generously sprinkle with the remaining grated cheese.
    5. 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.

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