Hi, I’m Laura. Today, we’re going to prepare brenda’s baked stuffed flounder recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brenda’s Baked Stuffed Flounder Recipe
Brenda’s Baked Stuffed Flounder is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Brenda’s Baked Stuffed Flounder is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have brenda’s baked stuffed flounder using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brenda’s Baked Stuffed Flounder:
- Make ready 5 to 6 slices chopped
- Get 1 cup season blend (chopped onions, celery, red & green peppers)
- Take 1/2 tsp kosher salt, plus extra for the sweat and for seasoning fillets
- Get 1 clove garlic, minced
- Take 5 oz fresh baby spinach
- Make ready 1 tbsp lemon juice
- Take 1/4 tsp freshly ground black pepper, plus extra for seasoning fillets
- Prepare 2 tbsp chopped fresh parsley leaves
- Make ready 1 cup heavy cream
- Make ready 1/4 cup white
- Make ready 10 oz grated Cheddar
- Prepare 1 1/2 - 2 pounds flounder fillets
- Make ready 3 cup leftover cooked rice (seasoned with salt, lemon pepper & butter)
Instructions to make Brenda’s Baked Stuffed Flounder:
- Preheat the oven to 350°F.
- In a medium saute pan over medium heat, fry until almost crispy; drain grease and add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon juice and cook until spinach is wilted. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
- Place the heavy cream and 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 each filet 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 1/2-quart 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. Allow to cool for 5 minutes before serving.
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