Ingredients
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2 garlic cloves, peeled
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salt
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2 tablespoons grated parmesan cheese
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1/8 teaspoon pepper
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1/8 teaspoon nutmeg
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10 ounces arugula, cooked and chopped (or spinach)
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4 flounder fillets, seasoned with
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salt and pepper
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1 tablespoon butter
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1 tablespoon fresh lemon juice
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1 teaspoon fresh lemon juice
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1 tablespoon olive oil
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1 teaspoon paprika
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1 tablespoon pine nuts
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1 large baking potato, peeled and thinly sliced (8 oz)
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4 sun-dried tomatoes packed in oil, diced
Instructions
- Preheat oven to 400°F.
- In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes.
- Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up.
- Butter a baking pan.
- Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.