Flounder Florentine

Ingredients

• 0.3 teaspoon pepper black
• 24 ounce sushi-grade yellowtail flounder 
• 2  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 4 ounces cream cheese light tub-style
• 2 tablespoons milk 1% low-fat
• 0.5 cup onion minced
• 3 tablespoons parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Heat a large nonstick skillet coated with cooking spray over medium heat.
3. Add onion and garlic; saut 3 minutes or until tender.
4. Add spinach, and cook 1 minute.
5. Turn heat to low; add cream cheese and next 5 ingredients. Stir well; remove from heat.
6. Divide spinach mixture among fillets, spreading evenly over each and leaving a 1/4-inch margin around edges.
7. Roll up each fillet, jelly roll fashion, starting with tail end, and secure with wooden picks.
8. Place fish in a 13 x 9-inch baking dish coated with cooking spray.
9. Bake at 350 for 20 to 22 minutes or until fish flakes easily when tested with a fork.
10. Serve immediately.
11. carbo rating: 5