Stuffed Fish Florentine

*Heat oven to 375º

Ingredients:

• Fresh spinach
• Kerry Gold garlic and herb butter
• Feta cheese
• Cream cheese
• Grated Pecorino Romano cheese
• Salt and pepper to taste

Sauté spinach in butter. After a few minutes, mix in a few tablespoons of cream cheese and grated cheese then place in bowl to cool.

Layout filets. Place a thin layer of spinach on top, followed by some feta or goat cheese crumbles. I used feta.

Roll the filets up just tight enough so the spinach does not run out. Secure the rolls with a couple of wooden toothpicks.

If you like onion, add some to the bottom of baking dish with butter and a little white wine, then place the stuffed fillets on top of onions. You can use shallots as well as onions.

Melt some of the garlic herb butter and drizzle on the filets. Sprinkle with paprika and black pepper.

Bake at 375º until done – about 20 to 25 minuntes. If needed, cover the dish with some foil about half way through the cooking time so it doesn’t burn the top. The size of the roll-up will dictate the overall cooking time.

😉  Time for a adult beverage

😀  Recipe courtesy of Bill Myers

*You can use any mild white meat for this dish, about .5 lb per person … My suggestions include fluke, flounder, tripletail, parrot fish, triggerfish, and corvina.