Flounder Saute With Mushrooms And Wilted Spinach
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- 43-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
- 3teaspoons olive oil
- ½lemon
- 1scallion, trimmed and minced
- 2cups sliced mushrooms
- ¼cup dry white wine
- 4cups torn spinach leaves, cleaned and dried
Nutritional analysis per serving (4 servings)
236 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 31 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
- Step 2
Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.
Private Notes
Comments
A very quick dinner and pretty good. I didn’t have scallions so I had to substitute shallots and I used chard instead of spinach but my fish was super fresh and very good. This combination doesn’t over dominate the fish.
A very quick dinner and pretty good. I didn’t have scallions so I had to substitute shallots and I used chard instead of spinach but my fish was super fresh and very good. This combination doesn’t over dominate the fish.
I found this very bland and would not cook again.
This was simply lovely. When I first saw the recipe, I thought it would need a lot of add-ons, like garlic. Don't do it. The only change I made was that I only had a dry rose on hand instead of white. In it went, and I added to much, so the spinach and mushrooms had to cook down a little longer. This was definitely grace the table again.
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