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Flounder Roll-Ups

You’ll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. “It’s such an easy way to show someone you care,” she writes, “but it looks like you spent all day in the kitchen!”
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    2 servings


  • 1-1/2 cups soft bread crumbs
  • 1/3 cup diced celery
  • 2 tablespoons finely chopped onion
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large egg, beaten
  • 4 flounder fillets (3 ounces each)
  • 1/2 cup half-and-half cream
  • 3 tablespoons sherry or chicken broth
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup shredded Swiss cheese


  • In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups.
  • Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm.
  • In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.
Nutrition Facts
2 stuffed fillets: 510 calories, 22g fat (12g saturated fat), 231mg cholesterol, 729mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 41g protein.

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  • Collettejt
    Jan 17, 2014

    I didn't have flounder on hand, but I had Talapia and Basa Fillet. I used one of each and they were both totally delicious! This recipe is incredibly simple and fast. I loved it and will for sure make it again. Thanks Katie!

  • bunnygal
    May 5, 2013

    Made the roll ups according to the recipe but instead of the sage and nutmeg, I used 1 1/2tsp old Bay seasoning. Turned out excellent. My husband who is finicky about fish loved it. The sauce was great on it. Would definitely make it again.