Thawed fish speeds stuffed flounder entree

September 11, 1991

The recipe name sounds fancy but the fixing is fast -- 15 minutes cooking time -- thanks to convenient ingredients and your microwave oven.

The fast cooking time is based on completely thawed fish, which cooks more evenly than frozen fish.

If your fish is frozen, check your owner's manual for suggested defrosting times and directions.

Stuffed Flounder Florentine

4 fresh or individually frozen sole or flounder fillets

1 10-ounce package frozen chopped spinach, thawed and well drained

1 1/2 cups garlic croutons, coarsely crushed

1 7-ounce can whole kernel corn with sweet peppers, well drained

1 beaten egg

1/3 cup chicken broth

Dash pepper

1 large tomato, cut into thin wedges

1/2 of a 12-ounce jar ( 2/3 cup) chicken gravy

1 tablespoon lemon juice

Thaw fillets, if frozen. Rinse and pat dry.

For stuffing, combine spinach, croutons and corn. Add egg and broth; toss to mix well.

Lay the fillets in a single layer in a 12x7 1/2 x2-inch microwave-safe baking dish. (They may hang over edge.)

Season with pepper. Spoon a fourth of the stuffing crosswise over half of each fillet. Fold remaining fillet half over stuffing.

Cover with microwave-safe plastic wrap; fold back one corner to vent.

Cook on 100 percent power (high) for four minutes. Place tomato around edge of dish; cook, covered, on high for one to two minutes or until fish flakes easily with a fork.

Let stand, covered, while preparing sauce.

For sauce, in a two-cup glass measure combine gravy and lemon juice.

Cook, uncovered, on high for two to three minutes or until heated through, stirring once during cooking. Spoon over fish.

Serves four.

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