Maine Roots

A blog about all things Maine

Weekly Recipe: Flounder Florentine

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When floundering (pun intended) about for a dinner recipe recently, I flipped briskly past Flounder Florentine, thinking it would be far too complex for me – requiring numerous steps and ingredients.  Two things brought me back to it: first, I have been trying to incorporate fish often when we eat at home because it is a lean, healthy protein.  Nick and I have both been traveling pretty extensively and it’s opened my eyes to how difficult it can be to maintain a healthy diet on the road.  Even “healthy” dishes are typically made with larger quantities of salt, butter, and/or other ingredients than I would be using at home.  Second, flounder is Nick’s favorite fish (and I do try to accommodate his preferences when possible).  On my second, longer look, I was pleasantly surprised by the brevity of the ingredient list, and I decided to take it on.  I made brown rice, seasoned with fresh lemon juice and zest, as a side.

This recipe comes from the Maine Summers Cookbook, and the original recipe serves 6 – I made only enough for two people, and my division wasn’t precise.  It still turned out well!

You’ll need:

  • 2 lbs chopped fresh spinach (or two 10-oz packages frozen spinach) cooked and drained
  • 6 flounder fillets
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk (I used almond milk)
  • Grated parmesan cheese (as you can see, this healthy fish dish isn’t really that healthy…)
  • Salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Spread the cooked spinach on the bottom of a large, broiler-proof baking dish.  Arrange the fillets on top.


Melt the butter in the top of a double broiler.  Add the flour and stir to blend.  Slowly add the milk, stirring to a thin white sauce consistency.  Add enough parmesan for a medium-thick consistency, stirring until smooth.  Season with salt and pepper.

Pour the sauce over the fish.  Bake for 20 minutes, then turn on the broiler and broil for an additional 3-5 minutes to brown lightly.

Dinner without wine?  Not in this house!

Dinner without wine? Not in this house!

I served the flounder florentine with a Chardonnay by Acronym.  Flounder is a very light fish, and served this way, I think a Pinot Grigio may have been a better match – but I love Chardonnay so it made me a happy girl!

This dish was very good, and it was also fairly quick to prepare – a must on week nights.  I do think that I might add a splash of white wine to the sauce next time – while it was tasty, it was missing a little something (for me, anyway).



One thought on “Weekly Recipe: Flounder Florentine

  1. Oooo, gotta get out that Maine Summers cookbook! I love it and have made precisely 0 recipes from it, because it’s always… not summer when I have time to look at it!

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