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Broccoli Pesto Stuffed Flounder with Broccoli Gremolata

From Statesboro Market2Go

<p>An easy but elegant dinner that uses wild caught flounder and locally grown broccoli. Note: Gremolata is a green sauce that is typically made from parsley, but here is made from broccoli. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

4 Flounder fillets
Olive oil
Lemon juice
Salt & Pepper to preference
4 cups Broccoli florets
1/4 cup Lemon juice
1/4 cup Olive oil
1 clove Garlic
1/2 teaspoon Salt
2 tablespoons Broccoli (finely chopped)
1 teaspoon Lemon zest
1/2 teaspoon Garlic (minced)
1/2 teaspoon Salt

Step by Step Instructions
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Finely chop the broccoli in a food processor, retaining 2 tablespoons for the gremolata.
  2. After removing the 2 tablespoons, add the lemon juice, olive oil, garlic and salt to the broccoli in the food processor and blend until a thick & creamy mixture is formed.
  3. Place the flounder fillets on the baking sheet and spread the broccoli mix across them. Roll up the fillets and place them seem side down. Drizzle the flounder with olive oil & lemon juice and sprinkle them with salt & pepper. Bake for 20 to 25 minutes.
  4. While the flounder bakes, prepare the gremolata by mixing the 2 tablespoons of broccoli, the lemon zest, minced garlic, and salt together. When the flounder is ready, top it with the gremolata.