Recipe by rockie
"Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines."
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1 1/2 cups
4 (5 ounce)
1 1/2 cups
ground black pepper
grated Parmesan cheese, divided
shredded Gruyere cheese, divided
1 (10 ounce) package
frozen chopped spinach, thawed and drained
absolutely loved it. easy to make. used flounder, fresh organic spinach, provolone, parmesan, Italian seasoning, old bay, garlic powder, leftover angel hair pasta: EXCELLENT!!! Can use with lots of diff fish, seasonings, pasta or cheeses! go for it
Just made and ate this recipe - amazing and super easy. The only alterations I made:
1. I added sea salt with herbs de provence to the sauce
2. My grocery store does not sell spinach fettucini so I used tri-color rotini
I will definitely make this recipe again and might use fresh spinach instead of frozen. Empty plates all around!
Delicious...used regular fettuccini, and fresh spinach, and cheese on hand.....but it turned out very good, and rich. Had leftovers, which were also very good.
This recipe, made exactly like directions, is way too bland for me. I added some Panko bread crumbs on top, but I think the previous reviewer's idea of sea salt with Italian seasonings would do the trick. Definitely needs some zip. It is somewhat time consuming to make and I also gained a pound each night I ate it. Will probably make a simpler flounder recipe next time.
Came out great. Usually make Florentines by just putting fish or chicken on top of frozen spinach and topping with bread crumbs and cheese. Then you have to make a side. Loved making the sauce and pasta all together. Used 4 cheese Italian blend and rotini bc that's what I had on hand. Also a little more butter a little less milk. Because mmmm butter. Came out so yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Flounder Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 196
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