Dinner: Mushroom-Crusted Flounder with Creamed Spinach

This recipe includes superfoods such as:

Spinach

Health benefits of Mushroom-Crusted Flounder with Creamed Spinach

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, very finely chopped
1 medium shallot, very finely chopped
Two 5-ounce bags baby spinach
1/2 cup heavy cream
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
1/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
2 tablespoons fine dry bread crumbs
Vegetable oil, for brushing
Four 6-ounce flounder fillets
1 tablespoon finely chopped flat-leaf parsley

Instructions

Preheat the broiler and position a rack 8 inches from the heat. In a large skillet, melt 1 tablespoon of the butter. Add 1 garlic clove and half of the chopped shallot and cook over moderately high heat until fragrant, about 1 minute. Add the spinach and cook, tossing, until wilted. Add the cream and cook over moderately high heat until thickened, about 7 minutes. Add the cayenne and season the spinach with salt and pepper; keep warm.
Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Add the remaining garlic clove and minced shallot and cook over moderate heat until fragrant, about 2 minutes. Add the shiitake, season with salt and pepper and cook, stirring occasionally, until tender, about 4 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter and the bread crumbs.
Lightly brush a large baking sheet with oil. Set the flounder fillets on the sheet and pat the mushroom mixture onto each fillet. Broil the fish for 4 to 5 minutes, or until cooked through. Transfer the fish to plates and spoon the creamed spinach alongside. Sprinkle with parsley and serve.

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