Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, brenda's baked stuffed flounder. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Brenda's Baked Stuffed Flounder is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Brenda's Baked Stuffed Flounder is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. 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 bacon
- Make ready 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
- Take 1 clove garlic, minced
- Make ready 5 oz fresh baby spinach
- Prepare 1 tbsp lemon juice
- Get 1/4 tsp freshly ground black pepper, plus extra for seasoning fillets
- Get 2 tbsp chopped fresh parsley leaves
- Get 1 cup heavy cream
- Get 1/4 cup white wine
- Prepare 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)
Steps to make Brenda's Baked Stuffed Flounder:
- Preheat the oven to 350°F.
- In a medium saute pan over medium heat, fry bacon 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 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 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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