Stuffed Flounder Forentine

  • Yield: 6 servings


1-- onion, chopped
1/2pound mushrooms, sliced
1teaspoon minced garlic
1-- (10-ounce) package fresh spinach, washed and stemmed
1/4cup Italian bread crumbs
1/3cup shredded reduced-fat Cheddar cheese
-- Salt and pepper to taste
2pounds flounder filets
1tablespoon dried dill weed
1/2cup white wine, chicken broth, or clam juice
-- Paprika


  1. Preheat oven to 350F.
  2. In a skillet coated with nonstick cooking spray, saute the onion, mushrooms and garlic until tender.  Gradually add the spinach, stirring until just wilted.  Add the bread crumbs and cheese, stirring until melted.  Season to taste.
  3. Season the flounder with the dill, salt and pepper.  Divided the stuffing among the flounder filets and roll the fish up around the stuffing.  Secure rolls with a toothpick.  Lay each roll in an oblong glass baking dsh coated with nonstick cooking spray.  Pour the wine in the dish.  Sprinkle the rolls with paprika.  Bake for 20 to 25 mintues or until the fish flakes with a fork.

Nutritional Info *per serving

  • Calories 148
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 55mg
  • Sodium 266mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 25g