Baked Stuffed Flounder

A classic quick preparation.
1 lb fresh mushrooms, diced
1 Tbsp butter plus 1 Tbsp olive oil
1 10-oz bag fresh baby spinach leaves
2-3 flounder fillets
2 Tbsp butter, melted
1/4 tsp dried dill weed

Preheat oven to 400F. Melt butter in oil in a large skillet. Add the mushrooms over medium-high heat and allow them to release what water they will.

Turn the heat down a bit and allow the mushrooms to brown.

Set mushrooms aside.

If necessary, add a dash more olive oil to the skillet and wilt down the baby spinach leaves.

You may have to do this in batches to fit all the spinach.

Add the mushrooms back into the skillet with the spinach.

Lay out the flounder fillets on a clean work surface.

Distribute the spinach mixture evenly in two mounds at the center of each fillet. Wrap the two ends around the mixture to form a stuffed roll. Pour half the melted butter into a baking casserole and lay the fillets in the butter. Pour the remaining butter on top of the stiffed flounder rolls and season lightly with salt and pepper to taste and the dill weed.

Bake for about 20 minutes, just until the fish is cooked through. Baste with the mutter mixture half way through, checking for doneness as you go.

Serves 3-4, depending on size of flounder fillets.