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Baked Stuffed Flounder
Baked Stuffed Flounder <p> Fresh fish stuffed with lightly cooked vegetables and luscious crab meat is so easy, you&#39;ll want to make this all the time. Once the stuffing is assembled, it&#39;s rolled securely in flounder fillets. After a splash of white wine, they&#39;re baked for just 10-12 minutes. Simple and gorgeous. From the kitchens of Harvard University and <a href="/videos/profiles/about-martin-breslin">Martin Breslin</a>, to your recipe box.</p>

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baked stuffed flounder, fish, flounder, seafood

Fresh fish stuffed with lightly cooked vegetables and luscious crab meat is so easy, you'll want to make this all the time. Once the stuffing is assembled, it's rolled securely in flounder fillets. After a splash of white wine, they're baked for just 10-12 minutes. Simple and gorgeous. From the kitchens of Harvard University and Martin Breslin, to your recipe box.

Ingredients

Stuffing

  • 2 oz (½ stick) butter
  • 1 shallot, chopped
  • ¼ cup celery, chopped
  • 1 red bell pepper, finely chopped
  • 4 oz lump crab meat
  • fresh lemon juice
  • 2 cups white wine
  • 2 cloves garlic, minced
  • pinch of chopped fresh thyme
  • salt & pepper to taste
  • 1 bunch parsley, finely chopped

Flounder

  • 2 flounder fillets
  • non-sticking cooking spray or butter for baking pan
  • 1-2 cups white wine
  • room-temperature butter

How-to

Prepare Stuffing

  1. Check crab meat for shells, then place crab meat in a large bowl and set aside
  2. In a skillet, melt butter over medium heat.  Add shallots and sweat for 1 minute
  3. Add garlic, red pepper and wine and reduce until wine is almost evaporated
  4. Cool vegetable mixture slightly then add to the bowl of crab meat
  5. Add lemon juice, thyme and season with salt and pepper and set aside

Add Stuffing & Bake

  1. Preheat oven to 350º
  2. Grease a baking pan with nonstick cooking spray or butter
  3. Place flounder fillets skin side up in the pan and put about 2 tbsp of stuffing in center of each fillet and roll up tightly with seam-side down
  4. Top with white wine and pieces of butter and bake 10-12 minutes or until fish is translucent
  5. Remove to plates and serve, garnished with parsley (optional)

Comments (1)

  • Posted Wednesday, March 25, 2020, at 12:17 am by Jacqueline Downes:
    It was awesome! My husband loved it. Did tweaked it a bit. I put salt, pepper and old bay on all the fillets. Then topped it with Italian seasoning. Most recipes don’t have enough seasoning for my hubby and I. We also baked it covered for 20 minutes then uncovered it for 5-7 minutes to brown the top this helped keep the fish moist. Thanks for sharing. Will cook again. I also used imitation crab meat that’s what I had available. Ref: https://essayservices.org/

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