INGREDIENTS
Flounder Fillets. I like using medium-sized fillets that are about six ounces each, without skin, and of even thickness. Since you’ll be filling and rolling them, it’s important that they are sturdy enough not to tear during the prep or cooking.
Olive Oil, or another oil of your choice.
Old Bay Seasoning. You can also use cajun seasoning or your favorite fish seasoning.
For the Spinach Filling:
Fresh Baby Spinach. I like using fresh baby spinach the most because it is tender, has almost no stems, and a very mild flavor. If you have frozen spinach, you can use it instead.
Cheese. We’ll use a combination of three kinds of cheese: shredded mozzarella, crumbled feta, and cream cheese. You won’t believe how tasty this combination is! If you don’t like feta, parmesan can be used instead.
DIRECTIONS
Prepare the filling. Place the cream cheese, mozzarella, feta, and chopped baby spinach into a large mixing bowl. Massage the spinach and the cheeses with your hands until they are well combined (it should look like a thick paste). Set aside.
Season the fish. Place the flounder fillets onto a large board. Sprinkle the desired amount of Old Bay Seasoning onto each fillet.
Stuff the fish. Divide the stuffing into 6 equal portions. Working one at a time, shape the portion of the stuffing into an egg shape and place it close to the tail of the fish. Then, starting from the tail, roll each fillet up jelly-roll style and place it seam side down on the baking dish.
Season again. Sprinkle some more Old Bay seasoning on top, and using a pastry brush, spread some olive oil over the fillets.
Bake at 350ºF for about 20 minutes, until the fish is cooked through.
