Herbed Flounder over Creamy Spinach
WITH WILD FLOUNDER GARLIC AND HERB
In this quick but delectable recipe, cherry tomatoes are roasted with garlic, fresh thyme, capers, and a drizzle of olive oil, turning them into a sweet and savory complement to flaky garlic and herb flounder.
MAKE CREAMY SPINACH: In a small skillet over medium heat, add oil and sauté onions until softened, about 4 minutes. Add garlic and spinach, then stir until spinach is wilted, about 3 minutes. Add heavy cream, cheese, salt, and red pepper flakes; cook until bubbling, about 2 minutes. Set aside and keep warm.
COOK FISH: Meanwhile, lightly spray or grease a large nonstick skillet with oil. Preheat skillet on the stovetop on medium low heat. Remove fillets from pouch, place flat side down in skillet, and cover. Sauté for 12-13 minutes.
TO SERVE: Divide spinach among 4 plates and place fillet on top. Serve with additional Parmesan and red pepper flakes, if desired.
- 4 Morey’s Wild Flounder Garlic & Herb fillets, thawed
- 1/2 yellow onion, chopped
- 1/2 Tbsp. oil
- 1 clove garlic, sliced
- 2 (5-oz.) bags fresh baby spinach leaves
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish (optional)
- 1 tsp. kosher salt, or more to taste
- 1/4 tsp. smoked red pepper flakes, plus more for garnish (optional)
Additional Product Options
You can also use:
Wild Cod Butter and Herb
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