Baked Stuffed Flounder Step By Step Chef

flounder fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Cod is leaner and more nutritious; Pollock is budget-friendly.

bread crumbs

🥗Healthier: whole wheat bread crumbs

💰Cheaper: crushed crackers

Whole wheat is more nutritious; crushed crackers can be cheaper.

Preheat the oven to 400°F (204°C) with the rack set in the middle.

Spray the baking pan with canola oil to prevent sticking.

Layer the flounder fillets across the bottom of the pan and refrigerate to keep chilled.

Toast two pieces of farmhouse white bread and three pieces of honey wheat bread to use for the stuffing.

Mince half a cup of sweet onion and two celery sticks, ensuring they are cut into small, bite-sized pieces.

Crush five cloves of garlic using a garlic crusher or mince them finely.

In a mixing bowl, combine the minced onion, celery, and garlic.

Cube the toasted bread and place it in a food processor to make breadcrumbs, processing in batches if necessary.

Mince two tablespoons of parsley, one tablespoon of oregano, and one tablespoon of rosemary, ensuring no large pieces remain.

In the mixing bowl, add the breadcrumbs, minced herbs, three tablespoons of melted butter, one teaspoon of salt, and half a teaspoon of black pepper.

Mix all the stuffing ingredients together until well combined.

Spoon the stuffing mixture onto each flounder fillet, spreading it evenly.

Roll the fillets up and place them seam-side down in the baking dish.

Drizzle any remaining melted butter over the top of the fillets.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens