Monday, December 20, 2010

Kathy's Stuffed Flounder Rolls with Lemon Dill Sauce Recipe

Kathy's Spinach Stuffed Fish Rolls with a Lemon Dill Sauce
(serves 4)
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1/4 c. grated Parmesan cheese
1/4 c. ricotta cheese
2 tbsp. grated onion4 flounder fillets, 1/4 lb. each
2 tbsp. butter
1 clove garlic, minced
Garlic Powder
Sea Salt and Pepper to taste
**you may add 8 oz of lum crab meat**

In a bowl, combine spinach, ricotta and parmesan cheese, onion, garlic, and Tabasco sauce. Mix well. Wash fillets and pat dry. Place the fillets, skin side up (or where the skin would have been), on a baking dish. Cover the fillets with the spinach/cheese mixture and roll up you may use a toothpick to secure the roll.Sprinkle liberally with garlic powder, then with paprika. Bake at 350 degrees for 20 minutes or until done (depending on the thickness of the pieces, it may take up to 30 minutes... just keep checking).
Lemon Dill Sauce
2 tbs Dijon Mustard
2 tbs Lemon Juice
1 minced clove garlic
2 Tb olive oil
Fresh or Dried Dill (generous amount)
Pinch of Salt
Place all ingredients in a bowl and mix until smooth. Serve on top of fish.
Cooks Note: I use extra butter at the bottom of the pan to keep the fish moist and lots of fresh lemon juice over the top as its cooking as well.

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