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Flounder Roll-Ups

You’ll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. “It’s such an easy way to show someone you care,” she writes, “but it looks like you spent all day in the kitchen!”
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    2 servings

Ingredients

  • 1-1/2 cups soft bread crumbs
  • 1/3 cup diced celery
  • 2 tablespoons finely chopped onion
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large egg, beaten
  • 4 flounder fillets (3 ounces each)
  • 1/2 cup half-and-half cream
  • 3 tablespoons sherry or chicken broth
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup shredded Swiss cheese

Directions

  • In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups.
  • Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm.
  • In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
2 stuffed fillets: 510 calories, 22g fat (12g saturated fat), 231mg cholesterol, 729mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 41g protein.

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