Roedspaette og Spinat

...Or, more intelligibly/less authentically, Danish flounder and spinach casserole!  Courtesy of gramma's Scandinavian cookbook.  (Although, Google Translate confirms that they mistakenly swapped the labels with "roedspaette med loegsovs," flounder with onion sauce.)

Recipe

1 lb flounder fillets
1 9 oz package frozen creamed spinach
3 oz mushrooms, sliced
2 tbsp flour
2 eggs, beaten
1/2 c bread crumbs
butter
salt & pepper

Dust the fillets with flour and sprinkle with salt & pepper.  Dip in the beaten egg and dredge through the flour; brown on both sides in a couple tbsps of butter.  Meanwhile cook the spinach as per directions.  Make it the first layer in a casserole dish, followed by the fish, then the shrooms on top.  Bake at 350 for about 20 minutes.

Notes

Authentic Danish cuisine meets the modern 1950's kitchen!  Really, this could be a super easy dish, using nothing but fish sticks, frozen creamed spinach, and canned mushrooms...  Thought about going that route, but King Soopers is apparently too classy for frozen creamed spinach.  Found a simple enough preparation here, bought some fresh sole in place (plaice, heh) of flounder.  Took a bit more effort and cooking utensils, but turned out very tasty!

Two pics: I like the fresh out of the oven one, but you can't see the delicious creamy (and oniony/garlicky) spinach!

Roasted Flounder & Bell Peppers

While I wasn't thrilled with the New York Times' recent reporting around the gun control debate, that's a topic for a separate blog.  This week's Food section had this appetizing concept:

Recipe

1 1/2 lbs mild fish fillets: hake, flounder, cod, etc.
3 bell peppers, mix of colors, sliced thin
1 small bunch thyme
1/4 c olives, black/green/mixed, pitted and sliced
1 tsp sherry vinegar
1 garlic clove, minced
1 c parsley, chopped
olive oil
salt & pepper

Season fish with salt, pepper, and a tablespoon of chopped thyme.  Let rest at room temperature while you slice the peppers, spread them on a baking sheet, and toss with 1 1/2 tbsp of oil and some salt and pepper.  Sprinkle some thyme sprigs and pop in the oven at 400 degrees for 15 to 20 minutes, tossing a couple times.  Increase the temperature to 500, push the peppers to the edge, add your fish, sprinkle on your olives, drizzle with oil, and back in for about 10 minutes.  Meanwhile whisk together the vinegar, garlic, 3 tbsp olive oil, parsley, and a sprinkle of salt.  Sprinkle sauce over cooked fish and peppers as you serve.

Notes

The Gray Lady knows her food!  And for once, it actually looked a lot like the picture: