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Vegetable Stuffed Fish

This recipe was originally called flounder florentine. However I found it works with any firm white-fleshed fish. I also experimented with some Swiss chard from my garden instead of the spinach, with good results.

Prep Time: 10 minutes to prepare

Cook Time: 20 minutes to bake

Total Time: 30 minutes

Yield: 2 servings (2 pieces of fish per person)

Source: Family Circle from late 1970s or early 1980s




  1. Preheat oven to 350 degrees F. Grease dish or line with foil.
  2. Stir together the spinach, mozzarella, Parmesan, lemon juice, salt, pepper and oregano in a bowl.
  3. Halve each flounder fillet lengthwise. Spread the filling on each.
  4. Roll up jelly-roll style and secure with toothpicks.
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  6. Arrange seam-side down in the dish.
  7. Put the butter on each roll, and sprinkle with the breadcrumbs, if you are using them.
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  9. Cover the dish and bake for 20 minutes, or until the fish begins to flake with a fork and the filling is hot.
  10. Use a spatula to transfer the rolls to a serving plate and remove the toothpicks.
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