Recipe by FLOUNDERGIGGING
"Easy to make and bake stuffed whole flounder. This tastes great and looks beautiful."
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chicken-flavored dry bread stuffing mix
1 (6 ounce) can
1 (4 ounce) can
small shrimp, liquid reserved
Old Bay Seasoning TM, or to taste
OMG this is AMAZING!!! And easy. Didn't have celery (and don't like it) so used a little celery seed which added just enough for flavor. Added 1 1/2 teaspoons old bay into stuffing mix. Used imitation crab and chopped up that and some large shrimp rather than using the canned products, added water to right consistency since I didn't have the "juices". Used about half as much butter. Used flounder fillets. Put a large handful of stuffing on one side and folded the other half over. Basted with butter and sprinkled liberally with old bay and cajun seasoning. Looked awesome. Added a sauce of 1/2 C mayo, 1 T lemon juice, 1 t milk, 1 t Old Bay. Made a pool around the fish and drizzled over. For a fairly simple meal, it looked and tasted out of this world.
-1 canned crab, -1 canned shrimp, -1 too much butter, also should have added a bit of oil into the butter to raise the burning point of the butter when frying the fish, something like olive oil, or vegetable oil. So two tablespoons of butter, and two tablespoons of oil.
This was excellent. I had small flounder filets so I put one layer on the pan, topped it witht he stuffing, and put another layer of flounder on top. otherwise exact same instructions.. it was outstanding ! Thank you Brian !!
This recipe was very easy, and it had an awesome flavor. I did make some adjustments. I used fillets instead of the whole flounder. I also left out the onion, simply because I do not like onions. I also made a cheese sauce to go on this, it was really good. My husband had some with and without the sauce, and we both agree the sauce made what was delicious even better. I would recommend trying this recipe.
Very good, a little salty. Seems fancy but is actually very easy. If using frozen flounder filets, place one on the bottom, spread stuffing on top and cover with a second filet.
WOW! I loved this recipe! I used talapia instead of flounder (we live in Texas where flounder isn't readily available). I also minimized the butter.
I used just one talapia filet and topped it with the stuffing.
Dredge talapia filet in bread crumbs (I used Italian Seasoned bread crumbs)
Lay filets down in a buttered (greased) 13 x 9 pan (I had a glass pan)
Spoon the stuffing on top and flatten with the spoon (to make room for MORE stuffing!)
Bake at 350 for 25 minutes.
As for the stuffing, I sauted (sp?) the celery and onion in a bit of olive oil -- again, to minimize the butter.
That mixture, plus the juices from the canned shrimp and crab was plenty to soak the stuffing mix.
All in all, this recipe was GREAT! Hubby loved it!
The stuffing was amazing -- the best part!
I made this tonight and my husband usually doesn't comment on what's for dinner. When he ate this, I was shocked when he turned to me and said "wow, this is really good!" Everyone loved it and it's a definate keeper! I followed the recipe exact, only substituting flounder fillets for the whole flounder. I did have a lot of stuffing left over...next time I'll half the recipe. Thanks for a fantastic recipe!
Looks very impressive with an entire flounder-- although better instructions on deboning and prep would be appreciated. We ended up cutting off the head and butterflying it but leaving the bones in and eating with caution. I didn't have celery, and I wish I'd gone to get it at the store before cooking-- the stuffing definitely needs the crunch of the celery. Also added chopped parsley after baking for color and presentation. Go easy on the seasonings- the stuffing can get pretty salty with all of the spices in the stuffing and canned shrimp and crab. Keeps great in the fridge for a few days.
* Percent Daily Values are based on a 2,000 calorie diet.
Brian's Easy Stuffed Flounder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 326
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