Cheesy Flounder Florentine

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 4 (5 ounce) flounder fillets
• 8 ounces spinach fettuccine
• 1/4 cup butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup grated parmesan cheese, divided
• 1/3 cup shredded gruyere cheese, divided
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour milk into a large skillet, place over medium heat, and place fish fillets into milk. bring to a simmer and cook fish in milk for 1 minute. transfer fillets to a plate and pour milk into a large measuring cup.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer into a 2-quart casserole. toss fettuccine with 1 tablespoon butter.
• melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. remove sauce from heat; whisk in dijon mustard, black pepper, nutmeg, 1/4 cup of parmesan cheese, and 1/4 cup of gruyere cheese.
• spread spinach over fettuccine noodles; arrange fillets on top of spinach. pour sauce over the fish and sprinkle remaining parmesan and gruyere cheeses over the top.
• bake in the preheated oven until sauce is bubbling, about 15 minutes. heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.