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Creamy Spinach Stuffed Flounder Recipe

Creamy Spinach Stuffed Flounder Recipe

A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You'll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:4 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 carton (8 ounces) spreadable garden vegetable cream cheese, divided
  • 4 flounder or sole fillets (3 ounces each)
  • 2 tablespoons 2% milk
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in.-square baking dish.
  • 2. Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.
  • 3. In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish. Yield: 4 servings.

Nutritional Facts

1 serving: 285 calories, 21g fat (13g saturated fat), 94mg cholesterol, 493mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 18g protein.

Reviews for Creamy Spinach Stuffed Flounder

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mpladykp80 User ID: 1301861 102544
Reviewed Jul. 24, 2011

"Recipe was great, I added a little fresh Parm to the sauce and the spinach then reduced the cream cheese and it tasted great and was a bit lighter."

MY REVIEW User ID: 1202636 163976
Reviewed May. 9, 2011

"I loved this even without the sauce!"

CWyatt User ID: 3826639 76246
Reviewed Mar. 22, 2011

"My husband and 1.5 yr old loved it. I thought the cream cheese was too heavy. Maybe try cutting back to 4-6 oz instead."

Kinseyroo User ID: 4288221 165302
Reviewed Dec. 9, 2009

"Easy to make, and a hit with my 1 year old. My husband would have preferred it without the sauce on top. I, however, loved the sauce."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.