Flounder Florentine

Flounder Florentine is a classic French-inspired dish where thin fish fillets get rolled around a savory spinach stuffing and baked until tender. This version fills each fillet with a mix of chopped spinach, cooked rice, toasted almonds, onion, rosemary, and lemon juice, creating a stuffing that’s hearty enough to hold its shape but light enough to let the delicate fish shine.

The two-stage bake is smart: first 20 minutes uncovered to set the fish rolls, then cream of mushroom soup thinned with water gets poured around the sides and the whole thing bakes another 15 minutes. The soup becomes a creamy sauce that keeps the fish moist and ties everything together on the plate.

Flounder is thin and flexible, which makes it ideal for rolling. The fillets wrap easily around the stuffing without cracking. Secure each roll with a toothpick so they don’t unravel during baking, and arrange them seam-side down in the dish for extra insurance.

This is a great make-ahead recipe. Assemble the rolls in the baking dish, cover, and refrigerate until you’re ready to bake. Add a few extra minutes to the bake time if going straight from the fridge.

Kitchen Tips

• Squeeze thawed spinach very dry before mixing into the filling. Wet spinach makes the stuffing soggy and the fish steamy.
• Toast the almonds before adding. Raw almonds taste flat in a baked filling.
• Don’t overfill the rolls. A quarter cup per fillet is the right amount for a secure roll.
• Remove toothpicks before serving. They’re easy to forget and hard to spot.

Variations

• Use sole or tilapia fillets in place of flounder.
• Swap cream of mushroom soup for a homemade white wine cream sauce for a more refined version.
• Add a sprinkle of Parmesan cheese over the top before the second bake for a golden crust.