Home / Food / Stuffed Flounder Taste At Home

Stuffed Flounder Taste At Home

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

Ingredients

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 large 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 11x1x2-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

Nutrition Facts

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

Meats always seem to find their place in the back of the store so that no matter what aisle you come out of you are in the meat section.

Wegman’s is laid out a little differently which makes my shopping more of a crisscross pattern. Produce first, but all the meats and seafood along with the bakery are on the right, everything else in the store to the left…..of course that means as a creature of habit, I pick up almost all of my produce first, then move on to groceries, dairy, and finally onto meats and seafood, with one last stop at produce to pick up any fresh herbs or veggies to go with the proteins I just picked out

Wegman’s is a huge store, and it’s a good hour and a half before I’m out of there, you know some marketing guy is doing a happy dance when he hears that news….you see the more time you spend in the store, the more you buy!I’m really lucky to have such a great selection of fresh seafood this close to home, and it is hard to decide some days. I like to vary my selection, but my wife does love flounder, and this time of year it’s coming from Iceland (our local flounder is still a few months away). As I walked away with my flounder for the night, I saw the jumbo lump…..sigh, it was back! What’s a chef to do!

Stuffed Flounder Taste At Home

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

Ingredients

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 large 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 11x1x2-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

Nutrition Facts

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

Meats always seem to find their place in the back of the store so that no matter what aisle you come out of you are in the meat section.

Wegman’s is laid out a little differently which makes my shopping more of a crisscross pattern. Produce first, but all the meats and seafood along with the bakery are on the right, everything else in the store to the left…..of course that means as a creature of habit, I pick up almost all of my produce first, then move on to groceries, dairy, and finally onto meats and seafood, with one last stop at produce to pick up any fresh herbs or veggies to go with the proteins I just picked out

Wegman’s is a huge store, and it’s a good hour and a half before I’m out of there, you know some marketing guy is doing a happy dance when he hears that news….you see the more time you spend in the store, the more you buy!I’m really lucky to have such a great selection of fresh seafood this close to home, and it is hard to decide some days. I like to vary my selection, but my wife does love flounder, and this time of year it’s coming from Iceland (our local flounder is still a few months away). As I walked away with my flounder for the night, I saw the jumbo lump…..sigh, it was back! What’s a chef to do!

About Annabel Terry

Check Also

Getting To Know About Peking duck Breast Variety

Duck meats have turned out to be quite popular of the lot as they are …