"Incredible, but true...this dish is low-fat." — dakota kelly
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fresh mushrooms, sliced
spinach, rinsed and chopped
crumbled feta cheese
4 (4 ounce) fillets
Thank you to all the reviewers on this one. I made their changes and this turned out wonderful. I increased the feta cheese, spinkled the inside of the fish with garlic powder. After they were rolled I added lemon pepper, subsituted the water for lemon juice and poured a litte lemon juice over the top of the fish. We live in Alaska so I subsituted halibut for flounder (just a bigger version of flounder)
This was good. I increased the amount of feta that i used to about 2.5 oz and I sauted my mushrooms with fresh garlic. I would also recommend seasoning the fish with season salt, paprika, pepper and garlic.
once again, I did substitutions, which turned out
really great. instead of using flounder, I used
tilapia. I also used quite a bit more mushrooms,
feta & spinach.
just a hint for anyone who's always used reg ol
parmesan on their spaghetti. try using feta for a change. we won't ever again use parmesan on our
spaghetti. it adds a totally new & different flavor.
This was excellent and simple. I added 3 cloves of garlic to the spinach and mushroom mixture for some extra flavor...next time I will add more garlic and some salt and pepper. It's a great recipe, just needs a little more flavor.
Excellent!!! I added chopped tomato and per the reviews I added garlic, and probably 1/2 cup feta. I also coated the fish with mixture of bread crumbs, Paul Prudome Seafood Magic and Tony Cachere's creole seasoning. I covered it with lemon and butter. You must drain off the moisture from the stuffing mixture (I may even strain it next time) or you will have a mushy problem. I baked it longer than 20 minutes--maybe 30. It was so good--and healthy!!!
This recipe is only good if you season the fish. By itself the taste is nothing special. Also, 1 T. of feta is not enough. You need atleast 1/4 c. I agree with a previous reviewer that dredging the fish in breadcrumbs is the way to go.
Very Quick and easy and best of all it tastes great. I seasoned the fish with salt and pepper and some garlic powder and instead of using the fresh vegies, I used frozen spinach and canned mushrooms. Hubby really liked this alot.!
This is a good dish as long as you season as you go along. I added herbs and spices to my filling and to my fish. I used more feta than called for and finished with a squeeze of lemon juice. Very nice Verona!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach-Stuffed Flounder with Mushrooms and Feta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 20
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