Reviewed: Mar. 8, 2008

This was so simple and really tasty! I made so many modifications but it was still good. I used frozen package spinach and mozzarella cheese since I didn't have feta or mushrooms. I also seasoned with lemon pepper, lemon juice, and garlic powder. I can't wait to try the orig. version of the recipe, but this one works well too! Served w/ white & veggie blend.

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Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

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Reviewed: Feb. 6, 2008

This recipe was great and easy to do. I didn't have Feta but used freshly grated parmesan and it still was good. I also seasoned the mushrooms with garlic powder, onion powder, oregano and basil. I used frozen spinach - cooked that on it's own first then blended it in with the mushrooms for a couple of minutes - grated the parmesan over the mushroom spinach mixture - heated it thoroughly then use to stuff the flounder. Once stuffed, I then sprinkled Italian style bread crumbs on top of the rolled flounder. Cooked as directed. Turned out great!!

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DFLYTE

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Reviewed: Jan. 26, 2008

I added some cut up shrimp, diced almonds, pepper and garlic to the stuffing mixture and it was more tasty than following the orginal recipe. Also, I had some stuffing mixture left over that I put into small oven-safe soup bowls, covered with cheese and baked along with the fish. made for a great side dish!

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OuterBanksTim

Cooking Level: Intermediate

Home Town: Ocracoke, North Carolina, USA

Living In: Denver, North Carolina, USA

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Reviewed: Dec. 5, 2007

Really delicious!!! Put in twice as much feta as indicated for more taste.

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Allie G

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Reviewed: Sep. 21, 2007

I really liked how quick and easy this was to make. I did add some minced garlic to my spinach, and upped the feta. I also seasoned the fish with some pepper, but I didn't use salt since the feta is already so salty. I'll probably make this again, although I'm not sure if I'll use flounder again, but that's just a personal preference.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 27, 2007

Not bad, but lacked flavor in spite of adding lemon/butter/salt/pepper.

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chef d'lite

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Reviewed: Aug. 4, 2007

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!!!

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Reviewer:

Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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Reviewed: Mar. 14, 2007

I had to compromise and use fish I had, which was Talapia. I thought it was good, but my kids didn't care much for the feta. Will make it again, just leave that out of theirs!

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mommy3

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Reviewed: Feb. 24, 2007

It was okay. It might have been my fish, but it turned out mushy. I added garlic, salt, and pepper to the fish and also to the filling. Instead of water I used lemon juice.

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Abby

Cooking Level: Expert

Home Town: Kittanning, Pennsylvania, USA

Living In: Killeen, Texas, USA

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Reviewed: Feb. 23, 2007

I added basil, garlic, onion salt, pepper, oregano, and lemon juice; I thought it was still a bit bland but my parents thought it was perfect. Next time I'll add more spices (and feta, mmm).

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Lauryl

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2007

This dish was very yummy. I prepared it exactly as was called for (well I didn't measure I just threw together the ingredients) and I added garlic to the mixture. I also used blue cheese instead of feta. My whole family loved it. The only complaint I have is that the fish was a bit bland. I think it needed butter and salt on that top. Other than that, it was wondeful!

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balletalyssa

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2007

Great & unusual recipe!. I read reviews so I seasoned heavily with fresh chopped garlic, sea salt, fresh lemon, also black pepper & red pepper flakes & extra feta. A new favorite!

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Stargaehz

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Reviewed: Sep. 16, 2006

This is a very simple recipe. I added some salt, pepper and dill to the filling and sprinkled the top with paprika and lemon juice. Very delicious. Will make again.

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Laurie

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Reviewed: Jun. 15, 2006

We used frozen whiting instead of flounder, and couldn't roll them up, but this was very tasty. Next time, we might season the fish a bit more. And we used a lot more feta, just to use up what we had. We loved it!

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NAVININETEEN

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Reviewed: Mar. 6, 2006

Mmmmm... delicious!

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MaffewsMom

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Reviewed: Aug. 29, 2005

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.

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Reviewer:

Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 22, 2005

Suprisingly a hit! And our only goal was to make use of left over feta!

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BBOOZER

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Reviewed: Aug. 13, 2005

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)

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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 14, 2005

Like many other reviewers, I used a lot more feta. I highly recommend tomato-basil feta (or another seasoned feta) because it really livened up the dish.

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KIWILUST

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Reviewed: Apr. 18, 2005

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!

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