Flounder Piccata with Spinach

By á-25089

The layers of rice, spinach and sautéed flounder with wine and capers are both a stunning presentation and a complete meal. Add bread and salad, if you like. Lemon and capers add a puckery, tart flair to mild flounder fillets. Sautéed fresh spinach and rice complete the layered entrée. This recipe for Flounder Piccata with Spinach makes a healthful, flavorful dish perfect for a weeknight dinner or even a dinner party.

Ingredients

• 1(3.5-ounce) bag1 (3.5-ounce) bag boil-in-bag long-grain rice
• 1/2teaspoon1/2 teaspoon salt, divided
• 1/4teaspoon1/4 teaspoon black pepper, divided
• 4(6-ounce)4 (6-ounce) flounder fillets
• 2tablespoons2 tablespoons all-purpose flour
• 2teaspoons2 teaspoons olive oil
• 1/3cup1/3 cup dry white wine
• 2tablespoons2 tablespoons fresh lemon juice
• 1tablespoon1 tablespoon drained capers, chopped
• 2tablespoons2 tablespoons butter
• 4cups4 cups fresh baby spinach

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add wine, juice and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.

Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted.

Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.