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Baked Stuffed Flounder
2 ts Olive oil
1 md Onion; finely chopped
1 Clove garlic; finely chopped
1 sl Multi-grain bread; or 1/2-cup crumbs
2 tb Chopped fresh parsley
2 ts Fresh lemon juice
1/2 ts Dried marjoram
1/2 ts Salt; divided use
20 oz Flounder fillets or sole; (5-ounce portions)
1/4 c Dry white wine; or low-sodium broth or clam juice
1/4 ts 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.
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