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Source: Farberware Cookbooks

Stuffed Flounder
The filling in this flounder dish is superb!
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Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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2 pounds flounder fillets
1 package (8 ounces) frozen chopped spinach
1/4 cup butter or margarine
1 cup onions, chopped
1/3 cup pine nuts
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1 cup dry white wine
1 cup fish broth
1 bay leaf




Wash and dry fillets. Cook spinach according to package directions. Drain. Set aside. In Farberware® Electric skillet, melt butter with heat control set at 350°F. Sauté onions and pignoli nuts about 3 to 4 minutes. In a large bowl, combine sautéed onion mixture, spinach, cheese, basil, salt, pepper and egg. Mix well. Place about 2 tablespoons spinach filling onto each fish fillet. Fold ends over filling. Roll up jelly roll style. Secure with wooden picks. In Farberware® Electric skillet, simmer white wine, broth and bay leaf with heat control set at 250°F. Carefully add fish rolls. Cover. Cook at 250°F until fish flakes easily with a fork, about 15 to 20 minutes.




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