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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.
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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

Ingredients:

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Steps:

  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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