Flounder Stuffed With Arugula (Rocket) and Sundried Tomtaoes

Ingredients

• 1 large baking potato, peeled and thinly sliced (8 oz)
• 2 garlic cloves, peeled
• salt
• 2 tablespoons grated parmesan cheese
• 1/8 teaspoon pepper
• 1/8 teaspoon nutmeg
• 10 ounces arugula, cooked and chopped (or spinach)
• 4 sun-dried tomatoes packed in oil, diced
• 4 flounder fillets, seasoned with
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 tablespoon pine nuts

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes.

3. 3

   Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up.

4. 4

   Butter a baking pan.

5. 5

   Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.