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Stuffed Flounder

 Stuffed Flounder
What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes.
4-6 ServingsPrep: 25 min. Bake: 25 min.


  • 1/2 cup butter, divided
  • 1 medium tomato, chopped
  • 1/2 cup finely chopped celery
  • 1/4 cup minced fresh parsley
  • 2-1/2 cups soft bread crumbs
  • 2 ounces crumbled blue cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 6 flounder or sole fillets (1-1/2 to 2 pounds)
  • 1 tablespoon lemon juice


  • In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley.
  • Cook over low heat until vegetables are tender and juices evaporate,
  • about 10 minutes. Remove from the heat; stir in the bread crumbs,
  • blue cheese, egg and salt. Spread over fillets; roll up and secure
  • with toothpicks. Place in a greased 11-in. x 1-in. x 2-in. baking
  • dish. Melt remaining butter; add lemon juice. Pour over fillets.
  • Cover and bake at 350° for 25-30 minutes or until fish flakes
  • easily with a fork. Remove toothpicks before serving. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 341 calories, 21 g fat (12 g saturated fat), 138 mg cholesterol, 698 mg sodium, 12 g carbohydrate, 1 g fiber, 26 g protein.

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Stuffed Flounder (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.