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Teresa's Stuffed Flounder

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“We layer this yummy stuffing between thin fish filets, but you may choose to cut a pocket/slit in thicker filets and stuff the flounder in that manner. Either way you do it, I hope you enjoy the dish!”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml celery, chopped
  • 1 clove garlic, minced/crushed
  • 59.14 ml butter
  • 226.79 g shrimp, boiled and chopped
  • 226.79 g crabmeat, cooked and chopped/shredded
  • 118.29 ml scallion, chopped
  • 236.59 ml breadcrumbs, plain/unflavored
  • 29.58 ml parsley, chopped
  • 8 thin flounder fillets
  • salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Melt butter in fry pan/skillet over moderate heat.
  3. Saute celery, scallions and garlic.
  4. Remove from heat and add bread crumbs, shrimp, crab and parsley.
  5. Season with salt/pepper and mix well.
  6. Spray baking dish with nonstick spray, or coat with melted butter (your choice).
  7. Place one half of the flounder filets in baking dish.
  8. Cover filets with stuffing mixture.
  9. Place remaining filets on top of stuffing to create individual stuffed flounders.
  10. Cover baking dish with foil and bake at 375 degrees for 35 minutes.
  11. Remove foil and bake for an additional 5 minutes or until fish is cooked through.
  12. ~NOTE~Cooking time may vary, depending on thickness of your fish filets.
  13. Test bottom filet for doneness-*should flake easily with a fork when done*.

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