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Categories:
baking potato garlic salt Parmesan cheese pepper nutmeg arugula tomatoes flounder salt butter lemon juice lemon juice olive oil paprika nuts
Viewed: 134 - Published at: 2 years agoIngredients
- 1 large baking potato, peeled and thinly sliced (8 oz)
- 2 garlic cloves, peeled
- salt
- 2 tablespoons grated parmesan cheese
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 10 ounces arugula, cooked and chopped (or spinach)
- 4 sun-dried tomatoes packed in oil, diced
- 4 flounder fillets, seasoned with
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 tablespoon pine nuts
Method
- Preheat oven to 400°F.
- In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes.
- Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up.
- Butter a baking pan.
- Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.
