Lemon Flounder in Spinach Nests

Try this lemony fish with crusty bread and some
grilled vegetables on the side.

Makes 4 servings

Four 5-ounce flounder fillets
2 slices whole-wheat bread, toasted
1 fluid ounce (2 tablespoons) dry white wine
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon chopped fresh Italian parsley
Two 10-ounce packages fresh or frozen spinach
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Lemon slices, to garnish

Preheat oven to 350 F. Spray shallow glass or ceramic 13 x 9" baking pan with
nonstick cooking spray. With sharp knife, divide each fillet into halves lengthwise.
Tear toast into bite-size pieces; place in food processor fitted with steel blade.
Pulse 3 or 4 times to form coarse crumbs. In small bowl, combine the bread
crumbs, wine, zest, 1 tablespoon of the juice, 2 teaspoons of the olive oil and
the parsley. With pastry brush, coat fillets with mixture. Roll each fillet into
tight circle or spiral and secure with toothpick. Arrange fillets in prepared
baking dish; bake until fish flakes easily when pierced with fork, about 20
minutes. Meanwhile, cook spinach until wilted or, if frozen, according to package
directions; drain and squeeze out excess liquid. Toss with the remaining 2
teaspoons oil, the remaining tablespoon lemon juice, the salt and pepper. Divide
evenly among 4 plates and arrange in circles, leaving centers open. Place
fish rolls in center of each circle; garnish with lemon slices and serve.

SERVING  SIZE:  2 Filet Halves with 1 Cup Spinach

POINTS:  6 (5)

PER SERVING:  245 Calories/8 g Total Fat/1 g Saturated Fat
437 mg Sodium/12 g Total Carbohydrate/5 g Dietary Fiber/32 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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