Reviewed: Nov. 25, 2009

After reading reviews, I adjusted this slightly. For the bed, I sauteed onions/garlic, tossed in fresh chopped spinach at the end. I topped the fillets with Hollandaise, fine bread crumbs and parmesan. Also rubbed the fillets with sea salt, pepper, lemon zest. Was awesome!

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Lisa

Cooking Level: Intermediate

Home Town: Hope, British Columbia, Canada

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Reviewed: Nov. 3, 2009

This was very good. My husband loved it. I did make a few modifications. I prefer fresh spinach. I eliminated spraying the dish with oil...not necessary. Especially since I used fresh spinach and covered the bottom of the dish with a thick layer (it helped to steam the fish and keep it moist). I also sprinkled the fish LIGHTLY with old bay on each side, then put on top of the spinach. I used green onions vs. regular yellow onion. I also added only about half of the sauce when I baked it. I put a thin layer over the fish and the spinach. It was enough to preserve the moistness in the fish and to add flavor to the spinach. The rest I served on the side. I served the fish and spinach/sauce over steamed brown organic rice with the extra sauce on the side (which my husband added freely). This is a keeper and could be used with MANY types of white fish.

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Tammy

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Reviewed: Oct. 10, 2009

I used this recipe as a guideline to duplicate a dish my Husband and I had in a restaurant in Baltimore, Maryland that we LOVED! I did make changes, so the 4 star rating is for that reason. I used a lg. bag of fresh spinach ( approx 9 oz. ) and sauteed' it with 3 cloves of sliced garlic til the spinach was 'just' wilted and drained well in a colander. Also blotted out as much liquid as possible between paper towels, chopped and added 1/4 cup grated Parm. cheese to the filling. I followed the Bernaise Sauce to the letter with the exception of 1/4 of Parm. Cheese, and Smoked Paprika. In a baking dish coated with Olive Oil, I placed each fillet and filled it with the Spinach/garlic mix and rolled the fish gently around the stuffing. After all the fillets were rolled, I topped with the Sauce and baked according to the directions in this recipe. 20-25 mins. I think this presentation is alittle nicer to the eye and it was very close to the wonderful dish we enjoyed in Baltimore. The only thing I might try next time, is to add Lump Blue Crabmeat to the Spinach filling. Overall a very delicate dish and has many possibilities for variation.

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: Sep. 22, 2009

I followed the recipe fairly closely. I listened to some reviewers and mixed most of the Bernaise in with the spinach and then a tiny bit on top. In an attempt to avoid blandness, I sprinkled the magic spice mixture, used for veggies, chicken, fish, plain pasta in our house, on the fish before the sauce and it definitely was not bland. Lemon Pepper Seasoning (no salt)- it's amazing what it does to broccoli!

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Aug. 19, 2009

Really tasty! Can't wait for my guy to catch another flounder to try it again. My variations: Added a bag of 10 min cooked rice with some spray butter as a bottom layer and halved the spinach since there were only 2 of us. Added garlic powder and some pepper to the spinach to add more flavor. Also, added about 2 tbsp parmesan cheese to the sauce to richen the flavor. Last but not least Old Bay was sprinkled on fish before pouring sauce and on top! Viola. Very tasty and healthy! This is a keeper.

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Chelle Belle

Cooking Level: Intermediate

Home Town: Dover, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: May 18, 2009

Really good. I halved the recipe because there are only 2 of us and it was still a lot of food. I used some of the suggestions and added onion and garlic. Will use this one again, maybe try snapper next time.

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sj1384

Cooking Level: Expert

Home Town: Florissant, Missouri, USA

Living In: Lexington, Oklahoma, USA

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Reviewed: May 2, 2009

My husband loved this. Instead of the salt and pepper I used 1 tsp. of Old Bay Seasoning.

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Mar. 15, 2009

Very tasty. I used 1% milk and added some Old Bay. YUM.

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CACS

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Reviewed: Jan. 27, 2009

I thought this had a very good flavor. The only thing that kept this from getting a five star review is the fact the flounder turned out really mushy. I'm not sure how to fix that.

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James

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Reviewed: Sep. 25, 2008

This recipe wasnt bad...I wasnt super impressed with it either. I followed exactly. My bf enjoyed more than I did but the only difference was I used Turbot instead of flounder (in the same family, usually compaired to flounder or halibut). It was preseasoned Turbot so that could have been why...I thought it was a tad on the saltly side. I loooove salt so if I say its too salty it probably is. Salt isnt something I am sensitive too. Might make again but with fish that isnt preseasoned. Oh, used fresh spinach instead of frozen.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Aug. 24, 2008

Quick and easy. I used 1/4 cup guyere cheese and we loved it.

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GRINGORN

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Reviewed: Jun. 23, 2008

Given the number of comments that this was bland, I decided to use this recipe as a starting point and doctor it up. I laid a bed of cooked, buttered rice in the baking dish, followed by only one package of spinach to which I added sauteed shallots, garlic, and lemon zest. I used halibut filets and seasoned them well with "pepato," an Italian fish seasoning which is a blend of sea salt, pepper, and orange and lemon zest. I used heavy cream rather than milk for the sauce, and used no flour--I just simmered the cream with a little white wine, and in additon to the Parmesan I added about 2 c. of shredded, sharp Cheddar. I thought all these additions for flavor would make a huge difference...but it was still boring.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 20, 2008

I made this recipe for dinner using some of the suggestion of other members, such as doubling the spices, shallots & garlic clove instead of onion, 1/4 cup parmesan (mixed some with the sauce and sprinkled some on top), and 1 pkg of spinich. The fish I used was pollack filets. First of all, it needs to bake longer. I let it bake for 22 minutes and the fish wasn't completely done. I also thought the dish was too bland. I will try it one more time, but will bake it for at least 30-35 minutes. Not sure yet what I'll do to spruce up the flavor.

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Judy

Cooking Level: Expert

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Reviewed: May 20, 2008

I doubled the recipe hoping to have left overs for lunch,but, there was none. I put in a whole big onion and used a lot more parmasean .New family favorite

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B.K.Grafton

Cooking Level: Expert

Living In: Leechburg, Pennsylvania, USA

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Reviewed: May 20, 2008

Make the recipe just like it says except- add cayenne pepper to taste to the sauce, and sprinkle with about 3 pieces crunched up bacon before baking. Hubby and I both LOVED it. I've made it per instructions once, and made these changes this time. PERFECT.

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Badcake Hotard

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

Living In: Knightdale, North Carolina, USA

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Reviewed: Apr. 28, 2008

Very nice recipe. I also used shallots and a bit of garlic instead of onion, used fresh baby spinach and added about 8 oz of sliced baby portobello mushrooms. Definitely a keeper.

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Hugh

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Reviewed: Mar. 9, 2008

Sorry, but I did not like this recipe at all. It had no flavor, and the spinach seemed to overwhelm the flounder. My kids ended up eating canned Ravioli instead. I will not try this one again.

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DRMOM1

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Reviewed: Mar. 3, 2008

thought the nutmeg made the sauce awesome. Little runny on the sauce next time may use a little more flour or less milk. Very tasty and inexpensive.

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phuey2003

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Reviewed: Jan. 18, 2008

Found the sauce a bit bland and stodgy. Made it without the sauce at all and loved it.

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Kaybee

Cooking Level: Expert

Home Town: Salford, Lancashire, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 11, 2008

Used Tilapia instead of Flounder and it was great. Expect any mild white flesh fish would work. Used Half the fish and half the spinach since I was cooking for 2, but the sauce looked so good I made all of it. Had about twice as much sauce for the fish and spinach as called for. Cooked the spinach in boiling water for a few minutes before putting in the baking dish. Took half the sauce and mixed it with the spinach in the bottom of the baking dish, topped with fish (sprinkled a little, maybe 1/8 tsp, cayenne pepper on the fish) then the rest of the sauce on top of that with the cheese and paprika. Turned out very good. With the cayenne pepper and extra sauce, it definitely was not bland at all. Will make this keeper again.

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