INGREDIENTS
2 TBSP. unsalted butter
1 medium onion, chopped
1/2 tsp. salt, plus extra for seasoning fillets
1 clove garlic, minced
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 lemon zested
1/4 tsp. black pepper, plus extra for seasoning fillets
2 TBSP. chopped parsley leaves
1 cup heavy cream
1/4 cup white wine
10 oz. grated cheddar cheese
1 1/2 to 2 lbs. flounder fillets
3 cups leftover cooked rice
DIRECTIONS
Preheat oven to 350 degrees.
In a medium sauté pan over low heat, melt the butter; add the onion and a pinch of salt; cook until translucent.
Add the garlic and continue to cook for another minute.
Add the spinach and lemon zest; cook until just heated through.
Season with salt and pepper, add the parsley and stir to combine.
Remove from heat and keep warm.
Place the heavy 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.
If the fillets are large, cut in half.
Season both sides of each fillet with salt and pepper.
Divide the spinach mixture evenly among fillets and roll the fish around the mixture.
Place the rice into a 2 1/2 quart casserole dish; spread evenly.
Place each roll on top of the rice, seam side down.
Pour the cheese sauce over fish and place in oven for 25 minutes.
Allow to cool for 5 minutes before serving.
Serves 4 to 6.
