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Baked Stuffed Flounder (Rolls)
2 teaspoons olive oil
1 medium onion -- finely chopped
1 clove garlic -- finely chopped
1 slice multi-grain bread or 1/2-cup crumbs
2 tablespoons chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon dried marjoram
1/2 teaspoon salt -- divided use
20 ounces flounder fillets or sole (5-ounce portions)
1/4 cup dry white wine or low-sodium broth or clam juice
1/4 teaspoon paprika -- for color
1) Preheat oven to 400F. Heat oil in small nonstick skillet over medium heat. Add onion and garlic: saute 3 minutes, or until softened. Remove from heat. Stir in bread crumbs, parsley, lemon juice, marjoram and 1/4 tsp salt.
2) Spread stuffing along the length of each fillet, dividing evenly. Roll fillets (cigar); secure with wooden pick. Place in glass pie plate or shallow baking dish. Add wine, chicken stock or clam juice. Sprinkle fillets with paprika and remaining 1/4 tsp salt if desired.
3) Bake, basting fish occasionally with pan liquids, for 20 minutes, or until fish betweens to flake when touched with fork and stuffing is heated through. Remove wooden picks. Serve.