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5 from 7 votes

Spinach Stuffed Flounder

Spinach stuffed flounder is a Greek-style dish that combines flaky flounder fillets rolled up with spinach, shallot, and feta stuffing and baked in a buttery white wine sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, seafood
Cuisine: Greek
Servings: 6
Author: James Delmage and Tara

Ingredients

For the stuffing

  • 3 tablespoons butter
  • 1 large shallot diced
  • 2 cloves garlic minced
  • 1/2 pound baby spinach
  • 1 teaspoon Greek oregano
  • 3 tablespoons breadcrumbs
  • 4 ounces feta cheese crumbled
  • 1 large egg

Remaining ingredients

  • 1 1/2 pounds flounder thin fillets work best
  • 3 tablespoons dry white wine
  • 1/4 cup low-sodium chicken stock
  • 1/4 teaspoon paprika
  • 3 tablespoons butter
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 1 large lemon cut into wedges, for serving

Instructions

For the stuffing

  • Heat a large pan to medium and add 3 tablespoons of butter and the shallot. Saute until soft (about 3-4 minutes) then add in the garlic and cook until fragrant.
  • Add the spinach and cook until wilted (about 2-3 minutes). Remove the pan from the heat and squeeze out any excess water.
  • Mix the spinach with the feta, breadcrumbs, and oregano. Taste test and season with salt and pepper. Once satisfied with the taste, mix the egg into the spinach mixture.

For the fish

  • Preheat oven to 375f and set a rack on the middle level.
  • Lay the fish out in sections (some might have two fillets). Season the fish with salt and pepper then divide the stuffing between all the sections of fish. Roll the fish and place seam side down in a baking dish.
  • Add the butter, garlic, and chicken stock to the pan. Pour the wine over the fish and sprinkle each roll with the paprika and salt and pepper to taste. Bake for 15-20 minutes or until the fish is flaky and cooked through.
  • Spoon the pan sauce over the fish and serve with lemon wedges. Enjoy!

Notes

  • Cook the fish until flaky and cooked through.  The exact time will vary, depending on the thickness of the fish and your oven.
  • Flat fish like fluke, sole, and tilapia can be substituted for flounder.
  • Fish is best eaten right away after cooking, but leftovers can be saved for up 3 days in the fridge and can be reheated in the microwave.

Nutrition

Calories: 331kcal | Carbohydrates: 5.1g | Protein: 32.6g | Fat: 18.9g | Saturated Fat: 11.5g | Cholesterol: 130mg | Sodium: 535mg | Potassium: 636mg | Fiber: 1g | Sugar: 1.5g | Calcium: 191mg | Iron: 2mg