Hello all! Today I come to you with a nice little twist to the traditional Friday night Fish Fry. Not only is it certainly healthier than your typical Wisconsin deep-fried fish, but it will also give you a new perspective on fish altogether (at least, it did for me!)
So here’s the final product: Ham-Wrapped, Spinach-Stuffed Flounder.
Okay, so I need to apologize for my lack of picture-taking skills. My brother takes the most beautiful photographs, and most of my house is decorated with his work. My mother is crafty and creative with home decor, and even my dad has been known to be useful with a paintbrush and canvas. Somehow, with all this artistic talent surrounding me, I failed to pick up on any of it, which clearly shows when I try to capture my dinner on camera. Once again, my apologies that you eyes are probably now bleeding.
Anyways, my photographs aren’t the point of this post. The point is, contrary to what you’re probably thinking, this was one of the best meals I’ve ever made. If you like fish, you will love this.
Ham-Wrapped, Spinach-Stuffed Flounder
(As you can probably tell, I used asparagus as a stuffer instead of spinach. My mom ended up eating all the spinach yesterday without realizing that I would need it for dinner tonight. The asparagus was actually really good with the fish, but I’ll give you the recipe with the spinach and you can substitute it for, really, whatever vegetable you like.)
Number of Servings: 4
4 (1/4 lb) flounder fillets
1 cup baby spinach
4 extra-lean slices of baked ham
2 tsp olive oil
2 tsp butter
1 tbsp lemon juice
2 tbsp dry vermouth (or reduced-sodium chicken broth)
1/4 tsp pepper
Chopped, fresh parsley
- Rinse the spinach. Lay out the fillets and sprinkle with pepper. Add equal amounts of spinach on top of each fillet. Roll up the fillets, spinach inside, and wrap one piece of ham around each fillet.
- Heat the olive oil and butter in a large skillet on medium-high heat. Add fillets, turning occasionally until the flounder is opaque and ham is slightly browned, about 8 minutes. Put fillets on serving plates, sprinkle with parsley, and keep warm.
- Add vermouth and lemon juice to skillet. Stir for about 30 seconds, then drizzle mixture on top of fillets.
- Garnish with a lemon wedge, and enjoy!
It’s actually more simple than it might sound. For me, the hardest part was turning the fillets (as you can probably tell from my picture, since they didn’t want to stay in one piece).
In addition to the fish, I made a some cucumber-and-lemon water to sip while we ate. Clearly I’m not counting down the days until summer or anything.
I promise, I’ll work on my photography skills for next time.
Holly, not Hollie