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
Very good and could be scaled back easily to make dinner for two. Used plain unsweetened almond milk, since I had no regular milk, and skipped the chicken stock, and it was great. Also used spinach spaghetti instead of fettuccine. Very tasty, needed just a bit of salt and pepper for seasoning when served. Recommended!
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.
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!
* 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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