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Stuffed Flounder Fillets

1/2 of 8 oz. package herb seasoned stuffing mix (2 cups)
Salad oil
8 small fresh Flounder Fillets or 1 (16 oz.) package frozen Flounder Fillets, thawed
1/2 tsp. salt
1/3 cup butter or margarine
1 medium onion, thinly sliced
1 small garlic clove
3 cups loosely packed watercress, chopped
1/3 cup dry white wine


Prepare stuffing mix as label directs; set aside. Preheat oven to 350 degrees F . Brush 12 x 8 inch baking dish with salad oil. Arrange half of Fillets in dish (cut frozen Fillets into 8 portions, if necessary); top Fillets with stuffing. Place remaining Fillets on top of stuffing. With pastry brush, lightly brush Fillets with salad oil and sprinkle with salt. Bake 15-20 minutes until fish flakes easily when tested with a fork. Meanwhile, in 1-quart saucepan, over medium high heat, in hot butter or margarine, cook onion and garlic until onion is tender. Discard garlic. Stir in watercress and wine; cook until watercress is tender. To serve, carefully lift stuffed Fillets with a large spatula to a warm platter. Pour watercress sauce over Flounder.


Serves 4.



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