Flounder rolls with spinach
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 519, total fat 23 G., saturated fats 3 G., proteins 37 G., carbohydrates 47 G., fiber 19 G., cholesterol 89 mg, sodium 1714 mg, sugar 8 G.
Calories 519, total fat 23 G., saturated fats 3 G., proteins 37 G., carbohydrates 47 G., fiber 19 G., cholesterol 89 mg, sodium 1714 mg, sugar 8 G.
Tender flounder fillet is the perfect neutral backdrop for a delicious spinach and artichoke filling. To make things easier, use store-bought filling. Spread it on strips of fish, roll them into rolls, and bake in the oven. Serve with a quick artichoke ratatouille.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- 8 flounder fillets, 90-100 g each.
- 1 package (220 g) frozen spinach artichoke dip, thawed
- 1 lemon, half cut into slices, squeeze the juice out of half
Ratatouille with artichokes
- 3 tbsp. l. olive oil
- 1 small eggplant, cut into 2.5cm cubes.
- 1 bag (450g) frozen stir-fry vegetables, thawed (bell peppers, broccoli and carrots)
- 1 package (250 g) frozen artichoke hearts, thawed
- 1 tbsp. minced garlic
- 0.5 tsp red pepper flakes
- 1 can (400 g) of canned chopped tomatoes
- 1/4 cup chopped fresh basil
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Recipes with similar ingredients: flounder, spinach, Artichokes, eggplants, sweet pepper, tomatoes, basil
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and spray the bottom of a 9x9 inch (22x22cm) pan with cooking spray.
- Place the fillets on a clean work surface. Spread about 2 tablespoons of the artichoke and spinach dip evenly over each fillet, spreading it lengthwise. Roll each fillet into a log and place seam-side down in the prepared baking dish. Place lemon wedges in the center of the rolls between each roll and drizzle with lemon juice. Season generously with salt and pepper.
- Bake until the fish is opaque, 20-25 minutes. Serve with artichoke ratatouille.
Ratatouille with artichokes:
Heat oil in a heavy skillet over medium heat. Add eggplant, mixed vegetables, artichokes, garlic, red pepper flakes, and season with salt and pepper. Cook until the vegetables are almost cooked through, about 5 minutes. - Add the diced tomatoes, cover, and simmer until the eggplant is tender and the ratatouille has thickened slightly, 15-20 minutes. Stir in the basil just before serving. Taste and adjust the seasoning if needed.
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