1 pound fresh spinach, well washed
1 medium carrot, scraped and shredded
1 tablespoon grated ginger
5 tablespoons butter, melted
4 flounder fillers, each weighing 5 to 6 ounces
Salt and pepper to taste
Preheat the oven to400°F.
Cook the spinach,covered, without any additional water, just until the leaves wilt. Drain and squeeze dry. Coarsely chop and place in a bowl. Cook the carrots with the ginger in 2tablespoons of the butter until the carrots begin to wilt. Transfer them to the bowl with the spinach. Season with salt and pepper.
Divide and spread the mixture on top of the fish. Starting atthe short end, roll each fillet up like a jellyroll.
Brush a casserole dish with 1 tablespoon of the remaining butter.Add the fillets and drizzle the tops with the remaining butter.
Bake for 20 to 25minutes or until the fish turns white and is easily flaked with a fork. Serve hot.
This recipe is featured on show 1922 - Cooking withFive Ingredients.
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