Baked Stuffed Flounder Ricardo Recipe -
Baked Stuffed Flounder Ricardo Recipe
  • READY IN 1 hr

Baked Stuffed Flounder Ricardo

Recipe by  

"This baked stuffed flounder is easy to make ahead and serve to your guests. The sage stuffing and subtly flavored cream sauce bring accolades from seafood lovers!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.
  2. Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
  3. Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven. Serve stuffed fillets with cream sauce. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
  5. If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

I made this for company, with a few small changes, and it was just wonderful! I used store bought stuffing and added extra sage and nutmeg to it. It took longer to cook than 30 minutes, but I will make it again. The sauce was terrific! A bit like a Newburg sauce...

Most Helpful Critical Review
Dec 23, 2003

I do not know what I did wrong but this was gross!The fish was very mushy even though it was cooked through. 4 cups of bread crumbs was entirely too much! I do not recommend (Sorry Dick! if you can tell me what I did wrong, please let me know!)


13 Ratings

Jun 22, 2004

If I could give this recipe ZERO, I would. Whatever you do, don't make it. I promise you'll be disappointed. It was the most disgusting thing I've ever had. Whoever wrote this recipe probably left out some necessary ingredients and steps. The stuffing flavor was ok but texture was disgusting, even after I tried adding eggs. Just water and bread crumbs? I dont think so. Also cooking fish in cream is a bad, bad idea -- they turn to total mush. Admittedly I put too much cream (being unfamiliar with cooking with cream) but the recipe didnt specify that you shouldn't add ALL of the cream -- not even half of it!

Apr 18, 2003

Would not make this again.

Mar 24, 2004

The stuffing needs some chicken broth, butter, or something instead of the egg. We did not care for this recipe.

Jan 25, 2010

I gave this recipe four stars because it was fairly easy to prepare, yet is very impressive looking and would be a great dish to serve to guests. I would have given it five stars, but my husband and I felt the stuffing lacked flavor. It needed something to spice it up a little bit. Could have used a tad more salt too. Maybe seasoned salt would have added some more flavor. My husband and I agreed that the next time we make it we might add a little crushed red pepper or cayenne to the stuffing. It is definitely a recipe that got printed in hard copy and added to my recipe box of favorite staple dishes.

Jan 20, 2006

I had to do some changing around with the recipie, I used box stuffing and did not roll the fish up, but it was good and I'd make it again

Nov 22, 2010

not bad will make again just needs some help. i'll try later and review others ideas. fish turned out very moist.


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  • Calories
  • 1056 kcal
  • 53%
  • Carbohydrates
  • 93.1 g
  • 30%
  • Cholesterol
  • 265 mg
  • 88%
  • Fat
  • 42.9 g
  • 66%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 68.9 g
  • 138%
  • Sodium
  • 1434 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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