Flounder Saute With Mushrooms And Wilted Spinach

• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• 4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
• 3 teaspoons olive oil
• 1/2 lemon
• 1 scallion, trimmed and minced
• 2 cups sliced mushrooms
• 1/4 cup dry white wine
• 4 cups torn spinach leaves, cleaned and dried

1. Place the flour on a plate and season with salt and pepper.
2. Lightly dust the flounder on both sides with the seasoned flour.
3. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat.
4. Place the flounder in the pan and saute on one side for about 90 seconds.
5. Turn the fish over.
6. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets.
7. Cook for 30 seconds and divide among 4 warm plates.
8. Place the remaining teaspoon of olive oil in the skillet.
9. Add the mushrooms and season them lightly with salt and pepper.
10. Saute until soft, shaking the pan constantly, about 3 to 4 minutes.
11. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears.
12. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts.
13. Taste and season again with salt and pepper.
14. Divide the spinach over each flounder fillet and serve immediately.

flour, salt, flounder, olive oil, lemon, scallion, mushrooms, white wine, torn spinach leaves

Taken from cooking.nytimes.com/recipes/6777 (may not work)