Monday, January 10, 2011

Flounder Spinach Pepper and Mushroom Bake

This is a guest post from my husband who I call Husband. Take it away sweetie!

I wrote down a recipe more or less. I almost never work from a recipe. I usually do a mental inventory of food we have in the kitchen and what should be used soon. From there I construct a meal in my head and that's dinner. I usually make sure I include meat, starch, and at least one vegetable.



Last night I had 3 flounder fillets thawed in the refrigerator, so those were high priority to use. After that were several vegetables from our CSA, one of which was spinach. We also had a red pepper that had been there for a week (still good) and some fresh mushrooms that needed to be used. I don't know what to call it, but here's what I did:

1. 1/4 cup Olive Oil in bottom of glass pan

2. Sprinkle Lowrey's seasoned salt in bottom of pan

3. Layer in flounder filets and turn over in the mixture so that they are well coated on both sides

4. Layer in thinly sliced mushrooms (I used 4 large ones)

5. Add a layer of fresh spinach (roughly 3 cups loosely packed)

6. Dice a whole red bell pepper

7. Add the bell pepper, 1 tblsp olive oil and 1 tsp. Lowrey's seasoned salt to 1 cup cooked brown arborio rice. Mix well.

8. Layer the rice mixture on top of the other ingredients in the pan.

9. Preheat oven to 375 degrees.

10. Bake for 30 minutes uncovered


It came out pretty well. The only thing I'd change is a little less Lowrey's seasoned salt in the rice. I don't normally use the stuff, but I thought I'd try it, and the new formulation is pretty good for fish. I found the flavor too mild for hamburgers, which is what I originally bought it for. If I were to instead draw from a combination of spices, I'd go with celery salt, a dash of turmeric, and paprika. I believe the flavor combination would be similar. I also would have added some sliced black olives if I had them. The resulting dish was very Greek-like in flavor.

And Lisa liked it. That's what counts. ;-)