HOLISTIC CHEF EDDIE'S TIP OF THE DAY #90

Last night I had friends and family over my home for a beautiful dinner party in my garden.  My garden is so special that it transports you into another world filled with color, peace and zen.  The entree on the menu was STUFFED FLOUNDER WITH SPINACH, ARTICHOKE HEARTS & ROASTED RED PEPPER.  Serving my guests healthy cuisine is my main priority.  I am concerned with the health of everyone I love.  This is deep heartfelt love to help others heal from illness and stay on the right track.  I think sometimes people get sick because they just don't have the information needed to heal themselves.  I am not downplaying genetics.  Flounder is a low mercury fish caught in the wild and contains a high level of Omega-3 fatty acids and selenium.  Stuffing it with vegetables heightens the vitamins and minerals content.  I baked it in a lemon, garlic-herb butter and white wine sauce.  It was delicate, delightful and delicious.  Try it for a light meal.  

      STUFFED FLOUNDER WITH SPINACH
    ARTICHOKES & ROASTED RED PEPPER

6 Flounder Filets, brushed in lemon juice and then dried with paper towels
Extra Virgin Olive Oil Spray
1 bag frozen, chopped Spinach, thawed and squeezed of its water content and divided into 6 portions
6 pieces of Roasted Red Bell Pepper dried with paper towels and divided into 1 inch by 2 inch pieces
6 canned and drained Artichoke Hearts, sliced in half
Shredded Parmesan Cheese
2 Lemons
1/2 cup White Wine
Salt and Pepper
Granulated Garlic
Grass Fed Butter or Kerigold Garlic Herb Butter
Parsley for garnish

1)  Place the filets on a cutting board and spray each lightly on one side of the fish.  This is the side you place your stuffing.  Sprinkle lightly with Salt, Pepper and Granulated Garlic.  
2)   With widest part of the fish is closest to you, sprinkle Shredded Parmesan Cheese up to the middle of the fish.  Then spread the Spinach over the cheese, the Roasted Red Pepper on top of the Spinach and the Artichoke Hearts on top of that only up to the middle of the filet.  With your fingers spread the Artichoke Hearts, breaking them apart to cover the entire bottom half of the Flounder.  
3)  Roll the fish from the bottom jelly roll style so you end up with the short end overlapping the rolled up Flounder.  Spray the baking dish with the Olive Oil Spray and place the fish so that there is a small amount of room between each filet.  
4)  Pour the White Wine to evenly coat the bottom of the baking dish.  Squeeze a small amount of lemon juice over each filet and place two 1/4 inch pads of butter on each filet.  Place 6 more pads of butter to evenly coat the bottom of the dish.  
5)  Slice 1 lemon thin and place one slice on each Flounder filet.  Bake for 20 minutes at 375 degrees.  Garnish with Fresh Parsley and serve.  So delicious!!