Baked Flounder Florentine with Perfect Mashed Potatoes

by • May 6, 2016 • Cooking How-To’sComments (0)2393

The flounder bite is on, which means many a fisherman should be eating pretty good these days.  Flounder has a mild, sweet flavor with a lite delicate texture. Flounder is capable of being cooked by baking, broiling, frying or sautéing it, while raw flounder ranges in color from tan to pink to white when cooked. One of our favorite ways to prepare flounder is baking, and when you add in spinach and parmesan, you get our favorite recipe for Baked Flounder Florentine.

Baked Flounder Florentine

Baked flounder


  • 5 tablespoons butter
  • 1/4 cup minced onion
  • 1 package (10 oz) chopped spinach, cooked, cooled, and squeezed dry
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds flounder fillets
  • 1/2 cup dry white wine
  • 3 tablespoons flour
  • 1/2 teaspoon dry mustard
  • 1 cup milk
  • fresh grated Parmesan cheese
  • paprika


Melt 2 tablespoons butter in skillet. Add onion and sauté until transparent.

Stir in spinach, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.

Put fish rolls in baking dish, seam side down. Add wine. Cover and bake 25 minutes at 350°.

Drain and reserve 1/2 cup of the liquid. Keep fish warm. Melt remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, salt, pepper and mustard.

Add reserved liquid and milk. Stir until thick and bubbly. Pour over stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.

Perfect Mashed Potatoes


  • 1 1/2 lbs. Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 Tbsp. heavy cream
  • 2 Tbsp. butter
  • 1 Tbsp milk (or more)
  • Salt and Pepper


Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.


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