My son created this dish and we worked on it together to create a spicy dinner the entire family loved. We used flounder fillets, but tilapia or any white fish should work well. It also can be made ahead, it reheats beautifully. It was his idea to serve it with the hasselback potato that we added grated Parmesan to and he called it his version of Fish ‘n Chips.
Baked Stuffed Fish Fillets
Servings
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1/2 teaspoon salt
- 2 clove garlic minced
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup panko
- 4 ounces The Cheese Guy Chipotle Cheddar cheese grated
- 2 pounds flounder fillets
- 1 15-ounce can Fire Roasted Diced Tomatoes
- 2 tablespoons half and half
Instructions
- Preheat the oven to 350 degrees F
- In a medium sauté pan over low heat, add the oil; add half the onion and a pinch of salt and sweat until translucent. Add 1 clove of garlic and continue to cook for another minute. Add the spinach and cook until just heated through. Season with the salt and pepper, add the breadcrumbs and the cheese and stir to combine. Remove from the heat.
- If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place fish rolls in a baking pan seam side down. Bake in preheated oven for 25 minutes.
- Meanwhile, prepare the sauce: Place a saucepan over medium heat. Add the other 1 tablespoon olive oil, other half of the onion and garlic. Saute 5 minutes, until fragrant. Add tomatoes and cook for about 5 minutes, adjust salt and pepper to taste add Half and half and remove from heat. Keep warm until ready to use.
- Note: You can use the sauce as is or if you are like my son and you don’t like chunks of tomatoes you can puree it.
- Serve fish with sauce over top as desired.
I don’t believe his spicy cheese are Chalav Yisroel, many others are though and you can find them at Fairway. If you live in NY, he is at the Riverdale Farmer’s Market every Sunday.
Is this cheese chalav Yisroel? Where can u purchase it?
I made the Baked Stuffed Fish Fillets for Shabbat Hol HaMoed Sukkot and they were excellent!
(I had made a double batch and hoped some was left for Simhat Torah–no such luck!)
My husband, who CAN’T STAND fish in any way, shape or form except for gefilte fish and tuna salad, ate a whole roll-up and said it was good!
And the other criterion–easy to make– was also fulfilled!
Thanks again,
Margie
I also live in Israel and made several changes and used slightly different ingredients fo some of the ones in the recipe:
Cheese: I used what the cheese counter had grated already due to time constraints, I think a combination of Gilbia, Amek and a bit of cheddar
Tomato sauce for topping over rollups: I used an 800 gram can of crushed tomatoes with basil to which I just added some sauteed onions
Half-and-half: I used Rich (parve) milk as that is what I had open from a few days beforehand, was just fine
It won’t be quite the same, but you can use a regular cheddar mixed with some chopped Chipotle in Adobo or if they don’t have that then just chop any hot peppers and maybe some smoked paprika. Use regular diced tomatoes instead of fire roasted.
Thank you!
More than 50% of your daily sodium in one dish; needs some reworking…
I live in Israel, where – to the best of my knowledge – Cheese Guy Chipotle cheddar cheese and cans of Fire Roasted Diced Tomatoes are not available. What can I use as substitutes?
Thanks!