1 cup grape tomatoes, quartered
3/4 cup prepared basil pesto
4 flounder fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large lemon
2 packages (8.8 ounces each) ready-to-reheat long-grain white rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small sweet red pepper, cored, seeded and thinly sliced
Directions
1. Heat oven to 400 F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a small bowl, toss the tomatoes with 1/4 cup of the pesto. Spread the fish fillets out flat on a work surface. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, using a toothpick to secure if needed. Season the fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Slice half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice.
3. Place fish in prepared dish; bake at 400 F. for 25 minutes, until fish flakes easily.
4. About 5 minutes before fish is done, microwave rice following package directions. Microwave spinach until just heated through.
5. In a large bowl, mix rice, spinach, red pepper, remaining 1/8 teaspoon each salt and pepper, remaining 1/2 cup of the pesto and reserved lemon juice. Serve rice with fish.
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Pesto, Cooking Light
ReplyDeleteWhen storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator.
Yield
1 1/4 cups (serving size: 1 tablespoon)
Ingredients
* 4 garlic cloves, peeled
* 4 cups packed basil leaves (about 2 1/2 ounces)
* 1/4 cup pine nuts
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup warm water
* 6 tablespoons extravirgin olive oil
Preparation
Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.
Nutritional Information
Calories:
59 (87% from fat)
Fat:
5.7g (sat 1.2g,mono 3.5g,poly 0.7g)
Protein:
1.6g
Carbohydrate:
0.7g
Fiber:
0.2g
Cholesterol:
2mg
Iron:
0.3mg
Sodium:
134mg
Calcium:
41mg
Elizabeth Taliaferro, Cooking Light, AUGUST 2003
Didn't we modify the recipe to put the spinach in the mixture inside the fish?
ReplyDeleteAdd 1/4 cup Parm cheese to recipe
ReplyDeleteHere is what we did - made a "stuffing"
ReplyDeleteIn a large bag:
1 cup grape tomatoes, quartered
¼ cup pesto
½ cup spinach
¼ cup parmesan cheese
Take 8 flounder filets
Supper Club Cooking Instructions:
ReplyDeleteDefrost and preheat oven 400 F. Hand mix all ingredients in pesto/tomato bag. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, securing with toothpick. Use half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice. Place fish in prepared dish; bake for 25 minutes, until fish flakes easily.
Serve with rice if desired.