(Recipe for a company crowd, can cut in half for a family)
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced onions
16 oz sliced mushrooms or sliced zucchini and squash or sliced carrots
10 to 16 oz thawed frozen spinach or kale or collards: Do NOT squeeze out any of the liquid.
1/4 tsp ground black pepper
1 tsp dried oregano
1/2 tsp dried crushed thyme
8 oz tofu cream cheese
14 thin flounder fillets
1 cup gluten free high fiber bread crumbs
1 to 2 tsp olive oil
2 tsp Italian herb blend
1. Lightly grease an 11 x 15 pan and preheat the oven to 375 degrees.
2. In a large sauteing pan, mix the olive oil with the garlic and onions and cook for about a minute over meduim low heat until fragrant.
3. Add the mushrooms or zucchini and squash or carrots and saute for 3 to 5 minutes until the vegetables are softer and beginning to cook through.
4. Add the spinach or kale or collards along with the pepper, oregano and thyme and cook for another 3 to 5 minutes until most but not all of the liquid has begun to evaporate.
5. Put the tofu cream cheese into the center of the vegetable mixture and continue to stir and mix the cream cheese into the vegetables over medium low heat until its completely melted and incorporated into the mixture. This usually takes about 2 to 4 minutes.
6. Layer seven flounder fillets on the bottom of the baking pan. Cover each fillet with the vegetable mixture. Cover the vegetable stuffing with the last seven fillets, and flatten the layered fish so it completely fills your pan and is even.
7. In the same pan you used for making the vegetable stuffing, mix the bread crumbs with just enough olive oil to moisten them and with the herb blend. Saute for a minute.
8. Evenly divide the bread crumbs over the top of the stuffed fillets and pat the crumbs down so they stick to the top of the fish.
9. Bake for about 20 minutes. The topping will be golden brown, the fish a nice white, and there will be some bubbling from the stuffed vegetable mixture.
If your oven runs hot, check it at 15 minutes. You don’t want to overcook the fish. If by some chance you do, overcook it a little bit, cover the pan with foil and let it sit, covered, until you’re about to serve it. This will restore some of the moisture to the fish.
10. Serve the stuffed fish with a nice salad of mixed greens and herbs and enjoy!