Flounder Stuffed With Arugula And Sun-dried Tomatoes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large baking potato, peeled and thinly sliced (8 oz)
• 2 garlic cloves, peeled
• salt
• 2 tablespoons grated parmesan cheese
• 1/8 teaspoon pepper
• 1/8 teaspoon nutmeg
• 10 ounces arugula, cooked and chopped (or spinach)
• 4 sun-dried tomatoes packed in oil, diced
• 4 flounder fillets, seasoned with
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 tablespoon pine nuts

Recipe

• 1 preheat oven to 400°f.
• 2 in small saucepan, bring 2 cups of water to a boil over medium heat. add potato, garlic and salt and cook until potato is tender, about 10 minutes. with slotted spoon, transfer potato and garlic to medium bowl. add 2 tablespoons of cooking liquid and mash with a fork or potato masher. stir in parmesan, pepper, nutmeg and a pinch of salt. stir in arugula (liquid squeezed out)and sundried tomatoes.
• 3 lay flounder fillets on a work surface with skinned-side up. sprinkle 2 tsp of lemon juice evenly over fish. spoon arugula or spinach mixture onto fillets and roll up.
• 4 butter a baking pan.
• 5 place flounder rolls in buttered pan seam-side down. sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. bake 20 minutes, or until fish is cooked through.