Spinach-Stuffed Flounder with Mushrooms and Feta Recipe

Thank you to all the reviewers on this one. I made their changes and this turned out wonderful. I increased the feta cheese, spinkled the inside of the fish with garlic powder. After they were rolled I added lemon pepper, subsituted the water for lemon juice and poured a litte lemon juice over the top of the fish. We live in Alaska so I subsituted halibut for flounder (just a bigger version of flounder)

I always season my fish. The recipe wouldn't be good any other way. I added 4 cloves of garlic to my sauteed spinach. Also, I dipped the outer side of the fish in bread crumbs. I used grated parmesan instead of feta. I sprinkled some parmesan on the fish portion prior to putting the spinach on it, then added another sprinkle of parmesan cheese on top of the spinach. After folding the fish over the spinach, mushroom and garlic mixture I sprinkled the remaining bread crumbs on the outside of fish and added another sprinkle of parmesan cheese. This recipe was better than any I've ever had in any restaurant. I will make it again. It was quick and easy to make. I can make it for guests. It looked very nice and presentable as well.

I agree with other reviewers that this recipe without embellishments is bland. I increased the feta cheese to 1/2 cup. I sauteed the mushrooms with margarine and olive oil and added onion and garlic. I sprinkled lemon pepper and garlic salt generously on the fish. After rolling in the spinache, I set it in the baking dish and put the remaining spinach stuffing on top of the fish rolls. I topped it with panko bread crumbs and some shredded parmesan. I baked it for about 12 minutes and then put the broiler on high and toasted the panko bread crumbs. Turned out great! I gave it 4 stars because the recipe as it is written is not very good.

This was absolutely delicious! Now the end result will depend on where you get your fish and how fresh it is. I was lucky enough to pick up some very fresh local flounder from my local farmers market and it made this dish spectacular. Remember, if it smells like fish don't eat it. Fish is meant to smell like salt water if you can imagine that. It should have a very clean almost fresh scent that doesn't make you pull back or scrunch your nose upon taking a good whiff. I also recommend getting your hands on local spinach and mushrooms. I sautéed the sliced mushrooms for about five minutes with a tablespoon of butter and a nice sized garlic clove mined. I added the spinach,salt and fresh cracked pepper to the mushrooms and finished cooking it down. Afterward I drained the liquid from the pan and set it aside. I took the fish and soaked it in cold water for about five minutes. I took it out of the water and patted the filets down then rolled them over the mushroom spinach mixture. I used two toothpicks and actually baked the filets seam up. I couldn't fit all my veg in the filets so I stuffed the remaining mixture into the filets from each side making sure to pack the fish with the mushrooms and spinach mix. I saved a little of the butter from the sautéed pan and I poured that over each filet and then baked it following the recipe above. I served it with baked/broiled red potatoes and it was one of the best meals I've ever made. You'd pay a fortune for this at the beach. Great!!!

After following suggestions in other reviews, I made this tonight and it was FANTASTIC! ( I gave it 4 stars, since I made a few changes.) Used one TBS EVOO and one TBS unsalted butter when I sauteed the mushrooms and garlic. Used the recommended 1/2 cup feta (a MUST!). My hubby mentioned this would also be great if we added bacon (cooked and chopped) to the filling. Instead of "rollups", I placed one flounder filet in PAM sprayed baking dish, topped with the "filling", then topped with second flounder filet and seasoned with Lemon Pepper. Baked for full 30 minutes. MAGNIFIC!

This was very good and easy, although I changed a bunch of things from the original (as I usually do!) I used tilapia instead of flounder, which tasted good but was a bit hard to roll. I also added garlic to the spinach/mushroom mixture and added more feta than the recipe called for. (It's really important to squeeze that extra liquid out of the vegetables before adding the cheese.) Also, after reading reviews that it was soggy, I just cooked the fish in a glass baking pan - I didn't add extra water or cover with foil. I had potatoes in the oven at 400 so I cooked for about 15-17 minutes and it was perfect.

This was a really good base recipe. It needs more feta, I used about 3 ounces. I sauteed an onion and a little garlic with the mushrooms. I marinated my filets in a bit of fresh squeezed lemon juice, garlic, and salt and pepper for about 2 hours before I prepped. I also used lemon juice in the pan instead of water as suggested by another reviewer. The family loved it.

Really loved this dish, even my picky husband had to admit it was pretty good. I used a lot more cheese and sauteed some minced garlic with the mushrooms. I also salted and peppered the spinach when I added it to the pan and salted and peppered the raw fillets. After stuffing the fillets I cooked them on a baking sheet sprayed with cooking spray without covering with tin foil at the recommended time and temperature, and they were not the least bit mushy. Absolutely delicious, thank you for this awesome recipe!

I made this and it was very good but made a few changes. I breaded the fish with olive oil and breadcrumbs. Then added 4 cloves of garlic to the mushroom/spinach mixture for some flavor. I made 1 version with parmesan cheese and the other with Feta. baked it for 20 minutes, maybe should have done a few more minutes. All in all my family was happy, original recipe needs some spicing up for more flavor but overall good and will make it again.

This recipe was great and easy to do. I didn't have Feta but used freshly grated parmesan and it still was good. I also seasoned the mushrooms with garlic powder, onion powder, oregano and basil. I used frozen spinach - cooked that on it's own first then blended it in with the mushrooms for a couple of minutes - grated the parmesan over the mushroom spinach mixture - heated it thoroughly then use to stuff the flounder. Once stuffed, I then sprinkled Italian style bread crumbs on top of the rolled flounder. Cooked as directed. Turned out great!!

this was a good base, I combined it with Alton Brown's Baked stuffed flounder recipe. Made the spinach mix with cream cheese, feta, wine, onions, garlic a bit of milk and corn starch. Set aside and cooled. Then rolled the flounder, put over a bed of left over rice and baked.

I had to add a lot of seasoning as the other reviews suggested. Also, the leftovers don't heat up well (which I should have known) so it's better to only make one batch at a time. But I would definitely make it again!

This recipe is very bland. I knew it was bland so I even added salt, pepper, and a no salt citrus seasoning to the fish. Used lemon juice instead of water. Was still extremely bland. I did not add any extra to the filling so perhaps that would make it better.

My favorite thing I’ve cooked this week.

simple easy and excellent result

Lack flavor except fishy. Would add lemon...either juice or zest

I liked this as is! My husband and I losing weight, and I looked this up for low calorie. It was tasty! The only different thing I did, was put a little lemon juice in the baking pan instead of water.

Delicious!!! Added extra Feta, like way extra.

couldn't find flounder, so used halibut - would do this again/would also add some garlic

needs seasoning, salt & pepper