Sometimes I crave old school dishes, they sooth and comfort me like no other dishes can. This is my updated version of traditional flounder florentine. Of course, it is dairy free. Other than that, I don’t think I’ve changed it much. Some recipes call for rolling the flounder, but I prefer casserole style.
I started by melting two tablespoons of Earth Balance (my favorite butter substitute) in a medium size skillet over medium heat while the oven is preheating to 350*. Two yellow onions and five cloves of garlic that have been diced join the “not butter” once it has melted. Saute until the onions begin to get tender.
I defrosted two ten ounce packages of chopped spinach ahead of time. Next it needs to get drained well. You want to remove as much of the moisture as possible. I put it in cheese cloth and squeezed it well to drain it. Once drained, layer the spinach in the bottom of a nine by eleven inch baking dish.
Six flounder fillets which have been washed and dried get placed on top of the spinach. Now it’s time to turn your attention back to the stove top.
Once the onions are tender (five minutes or so), sprinkle in three tablespoons of flour, sea salt, black pepper, white pepper, and nutmeg (about one teaspoon of salt and two teaspoons each of the remaining spices, adjust according to taste). Stir well to combine.
Slowly add in one and a half cups of plain soy milk (almond or rice milk would work well too, regular milk if you are not dairy free). Stir constantly to combine well. Bring to a boil and immediately reduce heat to low. You need to be paying attention from this point on or the sauce will scorch on the bottom. Stir, pretty much constantly, until the sauce thickens. Probably about two or three minutes.
Pour the sauce over the flounder filets. Top with a generous sprinkle of paprika and place in the oven for twenty to thirty minutes until the fish is nice and flaky. All that is left is to enjoy!