I often plan my meals by what looks good in the market each week. This week fresh spinach and plum (Roma) tomatoes were a good buy. I had fish in the freezer and thought the spinach would make a good stuffing to give the flounder some interest. A simple side of pasta, lightly sauced made a good addition to this meal – all the while keeping this dinner healthy.
Spinach Stuffed Flounder
Ingredients
1 lb flounder fillets
1 pkg (10 oz) fresh spinach or a 10 oz package frozen, thawed and drained
1/4 cup Feta cheese
1 clove garlic, minced
1 tablespoon olive oil, plus extra for baking
1/4 cup diced scallions
1 tablespoon grated Parmesan Cheese
1 tablespoon paprika
1 teaspoon dried oregano
Salt and pepper to season
Directions
Heat oil in skillet. Add garlic and scallions and saute for a minute or two.
Add spinach to the pan and saute for about 3 minutes. Take the pan off the heat and add the feta and Parmesan cheese. Season with black pepper to taste. Set aside to cool.
Season the fish with salt and pepper. Place about 2 tablespoons of filling onto the center of each piece of fish.
Roll fish around stuffing. Place fish seam side down into an oiled baking dish. Drizzle with olive oil Sprinkle fish with oregano and paprika.
Bake at 400 degrees F uncovered for 30 minutes.
Spaghetti with Lemon Sauce
Ingredients
1 pound/457 g spaghetti or fettuccine
1 clove garlic, grated
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano-Reggiano cheese
Bunch fresh flat-leaf parsley, leaves picked and chopped
Directions
Place the spaghetti in a pot of boiling salted water and cook the spaghetti al dente.
Place the grated garlic in a warm pasta serving bowl. Add the freshly squeezed lemon juice and slowly drizzle in the extra-virgin olive oil while whisking.
Whisk until the ingredients have emulsified and add the cheese. Drain the spaghetti and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly.
Sprinkle the pasta dish with fresh parsley and lemon zest. Serve immediately.
Baked Plum Tomatoes
The tomatoes can bake in the oven with the flounder.
4 servings
Ingredients
4 plum tomatoes, halved horizontally
¼ cup dried Italian seasoned breadcrumbs
¼ teaspoon salt
Extra-virgin olive oil
Freshly ground pepper, to taste
Directions
Preheat the oven to 400°F.
Place tomatoes cut-side up in an oiled baking dish. Top with salt and pepper. Sprinkle with breadcrumbs and drizzle with oil.
After the fish has baked for 15 minutes, place the tomatoes in the oven. Bake until the tomatoes are tender, about 15 minutes.
Henrietta Watson
The food looks good. Thanks for sharing!
Anne
Yumm– now that’s what I call a perfect meal!
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Jovina Coughlin
Thank you.
Marisa Franca @ All Our Way
I’ve yet to make stuffed flounder. I’m using your stuffing just as soon as Hubby catches one — fishing is terrible up to this point — red tide.
Jovina Coughlin
Too bad about the tide. Yes my flounder comes from the same area and they are huge here. Hope your hubby catches one. The spinach stuffing was really good with the fish. My husband loved it.
ravenhawks magazine
Reblogged this on ravenhawks' magazine and commented:
That spinach stuffed flounder looks yummy.
elliebleu
I always forget how fantastic baked tomatoes can be with just a few ingredients. The meal you made looks delicious. Thanks for sharing.
Our Growing Paynes
Delicious! Eating well is such a treat.
Heidi Medina
Hummm, I’m in DC right now and can get flounder. Going to have to give the stuffed flounder a try, since it looks so delicious.
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rhutcheson28
I made the fish – used tilapia in the absence of flounder or sole – and the spaghetti. Both were great. My wife says ‘Jovina’s a genius’.
Jovina Coughlin
Wow! What a compliment. Thank you so much. I really appreciate that you made these recipes and that you and your wife liked how they came out. So happy you took time to write.
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