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Flounder Florentine

 Flounder Florentine
"I discovered this recipe several years ago when I was looking for a way to dress up fish fillets," recalls Debbie Verbeck of Florence, New Jersey. "Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive."
4 ServingsPrep: 20 min. Bake: 20 min.


  • 2 packages (10 ounces each) frozen chopped spinach, thawed and drained
  • 1 pound flounder fillets
  • 3 tablespoons chopped onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups fat-free milk
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon paprika


  • Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking
  • spray. Top with fillets.
  • In a large saucepan, saute onion in butter until tender. Stir in
  • flour, salt, pepper and nutmeg until blended. Gradually add milk.
  • bring to a boil; cook and stir for 2 minutes or until thickened.
  • Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake,
  • uncovered, at 350° for 20 minutes or until fish flakes easily
  • with a fork. Yield: 4 servings.
Nutritional Facts: One serving equals 253 calories,

2 of 2

Flounder Florentine (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 73 mg cholesterol, 480 mg sodium, 16 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat-free milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.