Baked Flounder Florentine

Flounder with Spinach Stuffing
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
370 Calories
19g Fat
18g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 370
% Daily Value*
Total Fat 19g 24%
Saturated Fat 9g 46%
Cholesterol 122mg 41%
Sodium 871mg 38%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 9%
Protein 29g
Calcium 244mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thin flounder fillets are perfect for stuffing. These flounder fillets are rolled around a savory seasoned spinach mixture. It's surprising how easy this elegant dish is to make! Just cook the spinach, stuff the flounder, and bake. Serve the fish with the simple white sauce and Parmesan cheese. 

A simple side dish of baked or roasted potatoes would be perfect with the fish. Rice is another good choice. Add a tossed salad or mixed greens for a memorable meal.


  • 5 tablespoons butter (divided)
  • 1/4 cup onion (minced)
  • 1 package/10 ounces spinach (chopped, cooked, cooled, and squeezed dry)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds flounder fillets
  • 1/2 cup white wine (dry)
  • 3 tablespoons flour
  • 1/2 teaspoon dry mustard
  • 1 cup milk
  • Garnish: fresh grated Parmesan cheese
  • Garnish: paprika

Steps to Make It

  1. Melt 2 tablespoons butter in skillet.

  2. Add onion and saute until translucent.

  3. Stir in spinach, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper.

  4. Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.

  5. Put the fish rolls in baking dish, seam side down. Add wine.

  6. Cover and bake 25 minutes at 350 F.

  7. Drain and reserve 1/2 cup of the liquid.

  8. Keep fish warm.

  9. Melt remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, salt, pepper, and mustard. Add reserved liquid and milk.

  10. Stir until thick and bubbly.

  11. Pour over stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.