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.

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