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
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
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
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
1 cup/235 ml finely grated Parmigiano-Reggiano cheese
Bunch fresh flat-leaf parsley, leaves picked and chopped
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 plum tomatoes, halved horizontally
¼ cup dried Italian seasoned breadcrumbs
¼ teaspoon salt
Extra-virgin olive oil
Freshly ground pepper, to taste
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.