Flounder Florentine


  • 12 ounces frozen chopped spinach thawed and drained
  • 1 pound flounder fillets seasoned lightly with salt and pepper
  • 1 cup chopped onion
  • 1 cup diced red bell pepper
  • 2 tablespoons butter or ghee
  • 3 tablespoons whole wheat flour or almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups plant milk or more as needed
  • 1 tablespoon vegan parmesan cheese
  • 1/4 teaspoon paprika


  • Spread spinach on the bottom of a lightly greased 13” x 9” baking dish. Top with fillets.
  • In a large saucepan, sauté onion and bell pepper 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. Add extra milk slowly if mixture is too thick.
  • Pour over fillets; sprinkle with vegan Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Leave a Comment

Your email address will not be published. Required fields are marked *