Stuffed Flounder Recipe

2 1 1
Stuffed Flounder Recipe
Stuffed Flounder Recipe photo by Taste of Home
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Stuffed Flounder Recipe

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2 1 1
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter or margarine, 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

Directions

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.
Originally published as Stuffed Flounder in Country Extra January 1998, p51

Nutritional Facts

1 each: 341 calories, 21g fat (12g saturated fat), 138mg cholesterol, 698mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 26g protein.

  • 1/2 cup butter or margarine, 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
  1. 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.
Originally published as Stuffed Flounder in Country Extra January 1998, p51

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MY REVIEW
hirsh User ID: 6336185 16215
Reviewed Nov. 10, 2011

"too much bread crumbs"

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