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.