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Sauteed Flounder With Mushrooms and Spin




Source of Recipe


WW Community


Recipe Introduction


Serves 4. 4 points per serving.


List of Ingredients




1/4 cup flour, seasoned with salt and pepper
4 4-ounce flounder or sole fillets or 2 8-ounce fillets split down the middle
3 teaspoons olive oil
½ lemon
1 scallion, trimmed and minced (I used a shallot)
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn fresh spinach leaves, cleaned and dried

Recipe



1. Heat 2 teaspoons of olive oil in a large, heavy nonstick skillet over medium-high heat. Dredge the fish fillets in seasoned flour and shake off any excess. Sauté fish about 90 seconds. Turn fish over and squeeze the lemon over the fish. Sprinkle the scallion over the fish. Cook 30 seconds longer and divide among 4 plates. Cover with foil to keep warm.

2. Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season lightly with salt and pepper. Sauté until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high, and continue to cook for 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach, and toss quickly until it barely wilts. Taste and season again with salt and pepper if necessary. Divide the spinach over each flounder fillet and serve immediately.