STUFFED FLOUNDER FLORENTINE IN LIGHT LEMON CHIVE CREAM SAUCE

To make the sauce, melt the butter in a large saucepan and whisk in the flour until a roux forms. Cook, whisking, for 1 minute.  Add the wine and chicken stock to the pan and cook, whisking, for 2 minutes until the sauce begins to thicken.  Add the half and half, lemon zest, lemon juice, and salt to the pan and continue to cook, whisking until a thick velvety sauce forms, about 2 minutes.  Stir in the chives.  Keep warm until ready to plate.

To make the stuffing, melt the butter in a large skillet over medium high heat.  Add the garlic and shallot and cook stirring for 2 minutes until soft and fragrant.  Add the spinach, salt, and black pepper.  Cook, tossing with tongs until the spinach is just wilted, about 3-4 minutes.   Remove from heat and gradually add the Swiss and parmesan until just combined.  Set aside to cool slightly while you prepare the fish.

Preheat oven to 375 degrees.  Coat a 9” x 13” baking dish with non-stick spray.

Place the filets top (rounded) side down on a cutting board.   Season the bottoms (flat side) of the filets with the salt and pepper.  Divide the spinach filling evenly between the filets and place a mound in the center of each.  Fold the ends of the filets over the spinach filling, jelly-roll style.  Place the stuffed filets, seam-side-down, in the prepared baking dish.

Pour have of the sauce over the fish in the pan and sprinkle the top with the paprika and parmesan.  Bake for 15-20 minutes until sauce is bubbly and the fish is flaky white and cooked through. Total cook time will depend on the size and thickness of your filets.  Do not overcook.

Serve the fish over rice, couscous, quinoa, or anything that will soak up that yummy sauce.  Top with more sauce and garnish with more of the fresh chives.