Stuffed Flounder

READY IN: 1hr 35mins
Recipe by tina rose

excellent - worth the effort

Top Review by Brandess

This was a fantastic dinner! I had to make four modifications for medical/dietary purposes using the same ingredients, just a lighter variety. I used one flounder fillet and rolled it up; cut out the butter and used 2 tsp. olive oil , subbed with egg whites and fat free evaporated milk. I am really trying hard to like fish with my new eating habits and this made it easy! The fish was tender and flaky with no 'fishy' taste. The stuffing is simply out of this world- very rich and flavorful. In fact, I totally felt like I was doing something wrong by consuming this because it was so great. I definitely will be making this recipe again and again.

Ingredients Nutrition


  1. season fish with salt and pepper.
  2. melt 4 tablespoons butter. make a white sauce by adding flour and stirring til smooth. add milk. cook, stirring constantly until sauce thickens. remove from heat. set aside to cool.
  3. melt remaining butter. saute onion and celery in butter til limp. add garlic powder and oregano. set aside to cool.
  4. in a bowl, combine rice, cracker meal, white sauce, onion mixture and beaten egg. mix well. season to taste.
  5. blend in crabmeat and cooked egg. place skin side of fish down on greased aluminum foil.spread filling over fish. cover with other fillet, shiny side up. rub top skin with beaten egg and melted butter. wrap tightly in foil. bake at 350 for 30-35 minutes.

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