Shrimp & Spinach Stuffed Flounder

This recipe is an adaptation from a recipe that I saw Emeril make on his old Food Network show.

I liked the concept of a shrimp stuffing baked under a nice piece of flounder with a white wine butter sauce on top (almost like a piccata without the capers).

I never make it the same twice, but it is always good no matter what ingredients and amounts I use.

I will write it down this time so you all can enjoy this dish. I bake mine in individual oval ramekins but you could use a baking pan if you do not have enough oval ramekins.

I buy Swai. It is cheap, it is frozen and it is an Indonesian catfish, so it is flavorful and slightly fatty (which is a good thing for us - Omega's you know).
You could use what ever white fillet fish is on Special (usually Tilapia).



Shrimp & Spinach Stuffed Flounder
* 4 pieces white fish fillets
* 1/4 pound shrimps, chopped fine
* 1 cup fresh spinach leaves
* Essence
* 1/4 cup grated Parmesan or Romano cheese
* 1 large lemon, zested and juiced
* 1 cup white wine
* 2 cloves garlic, minced
* 1 cup fresh breadcrumbs (or 1 cup stuffing cubes from Thanksgiving, coarsely processed)
* 1 large or 2 small shallot(s), minced
* 1 tablespoon Spanish pimento peppers or peppadews
* 2 tablespoons unsalted butter
* 1 cup white wine, divided
* 1 tbls flour
* 3 tbls milk
* wedges of lemon

In a small frying pan add olive oil, shallot, garlic, Essence, peppers, lemon zest and a pinch of salt & pepper. Saute until soft and add lemon juice and 1/3 cup wine. Bring to a boil for 2 minutes.
In a small bowl with the bread cubes add the wine mixture, cover and set aside. In same fry pan add spinach and 1 tsp butter and saute until softened. Remove, cool and chop. Add to bread mixture. Cool.
Add cheese and shrimps to cooled mixture and place in refrigerator for 15 minutes.

In a baking pan or ramekins (buttered), put two scoops of stuffing for each fillet.
Top each scoop with 1 fillet. Salt & pepper fish.

Place 2-3 dabs of butter on top of each fillet.


Slice some lemons and place on top of fillets. The lemons, when cooked, are a nice addition to the white fish.


Heat a small saucepan and add butter, flour, milk, remaining 2/3 cup wine, lemon zest and more Essence. Heat to incorporate, cool and pour over fillets. The stuffing will absorb the juices from the fillets and most, if not all, of the sauce.
Bake in a 425F oven for 20-25 minutes or until sauce is bubbling.

Beauty of this dish is the small amount of pans to wash. Three pans to wash, one to saute in and one to bake, serve and eat out of.

It's a good thing.........