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Prep Time10 minutes
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Cook Time30 minutes
Ingredients
Directions
Add a tablespoon of olive oil to a medium skillet. Add shallots and sauté till they soften. Add spinach and continue to sauté till spinach wilts down.
Add orzo to the shallot spinach mixture.
Add the chopped sundried tomatoes to the mixture.
Add cream, broth, white wine, rosemary, thyme, oregano, and basil. Stir well and bring to a boil. Reduce heat to a simmer, cover and simmer for about 18 minutes. Stir occasionally until orzo is al dente.
Once orzo is cooked, add Parmesan cheese and stir. Cover, keep warm and set aside.
In a separate pan add a tablespoon of butter and heat on medium high heat. Rinse your flounder fillets and pat dry with a paper towel. Salt and pepper both sides of fish. Add fish to the pan and cook a couple minutes on both sides until cooked through. remove from heat.
Spread a large spoonful of orzo on the plate and set the flounder on top. Enjoy
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