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Cheesy Flounder Florentine Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter.
  • Warm Alfredo in a small saucepan, over low heat. Whisk in Dijon mustard, black pepper, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese.
  • Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top.
  • Bake in the preheated oven until sauce is bubbling, about 15 to 18 minutes. letting the cheese brown a bit on top. serve on plates with a drizzle of lemon.
  • Notes: You can use 1 to 1 1/2 pounds of firm white fish in this recipe.
  • Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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