RestaurantQuality Stuffed Flounder Florentine with Lemon

Ingredients

• 10 oz block Frozen Chopped Spinach (thawed and thoroughly squeezed dry)
• ½ cup Whole Milk Ricotta Cheese
• ¼ cup Grated Parmesan Cheese
• 1 Large Egg Yolk
• 1 clove Garlic, finely minced
• ⅛ teaspoon freshly grated Nutmeg
• Salt and Freshly Ground Black Pepper, to taste
• 4 Flounder Fillets (approx. 5–6 oz each)
• 1 tablespoon Olive Oil (or melted unsalted butter, for greasing)
• 2 tablespoons Panko Breadcrumbs (optional topping)
• ½ cup Dry White Wine (e.g., Sauvignon Blanc)
• 1 small Shallot, finely minced
• 4 tablespoons Unsalted Butter (cold, cubed)
• 1 tablespoon Fresh Lemon Juice
• 1 tablespoon Fresh Parsley, chopped
• White Pepper, to taste