Seafood » Baked Stuffed Flounder
Print RecipeIngredients
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
- Check crab meat for shells, then place crab meat in a large bowl and set aside
- In a skillet, melt butter over medium heat. Add shallots and sweat for 1 minute
- Add garlic, red pepper and wine and reduce until wine is almost evaporated
- Cool vegetable mixture slightly then add to the bowl of crab meat
- Add lemon juice, thyme and season with salt and pepper and set aside
Add Stuffing & Bake
- Preheat oven to 350º
- Grease a baking pan with nonstick cooking spray or butter
- 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
- Top with white wine and pieces of butter and bake 10-12 minutes or until fish is translucent
- Remove to plates and serve, garnished with parsley (optional)
Martin Breslin
Martin Breslin brought his culinary expertise to Harvard University Dining Serves in August 2002. His international cooking experience and extensive background in top-tier dining services brought an elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland, Breslin cultivated his passion for food in his teens, when he worked summers as a cook at the Bayview Hotel, in Wexford. A graduate of the Dublin College of Catering, he demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School. With HUDS, Breslin has won three gold, one silver and one bronze medal in American Culinary Federation (ACF) competitions. In March 2004, he also earned top honors for NACUFS Region 1, and represented the region at the 2004 national convention. Breslin was named Harvard's Director for Culinary Operations in March 2005, and leads menu development and delivery in all areas of campus dining.
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.
Martin Breslin 4.5 stars based on 2 reviews
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