Flounder Fillets With Spinach and Orzo |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Flounder fillets lightly sauteed with a topping of crab meat and buttery crumb topping nestled in a bed of lightly sauteed fresh spinach and a layer of orzo. Ingredients:
1 1/2 lbs flounder fillets (about 4-6 fillets) |
3 tablespoons butter (divided) |
1/2 teaspoon garlic salt |
2 teaspoons fresh parsley, chopped |
2 teaspoons olive oil |
1 (6 1/2 ounce) can crab, drained |
3/4 cup orzo pasta, cooked and drained |
3 tablespoons parmesan cheese, grated |
1/2 cup ritz cracker, crushed fine |
2 tablespoons butter |
5 cups baby spinach leaves |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Cook orzo according to directions and drain. Put into a baking dish 8 X 12. Season it with a bit of the salt and pepper, sprinkle it with the parmesean cheese and 2 t. of the butter.
3. In a non stick frying pan with 1 T. butter sautee the spinach until nicely wilted. Season with a bit of the salt and pepper. Layer this on top of the orzo.
4. Lightly sautee in 2 t. of olive oil the flounder fillets (they don't have to be completely cooked at this point). Place them on top of the orzo/spinach. Top fillets with the drained crab meat. Sautee the crushed crackers in 1 T. butter for a moment, then top the crab meat with the crumb mixture and top with parsley.
5. Bake at 350 degrees F for 15 minute.
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