READY IN 55 mins

Brian's Easy Stuffed Flounder

Read Reviews (46)

"Easy to make and bake stuffed whole flounder. This tastes great and looks beautiful." — FLOUNDERGIGGING

Directions

Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

Kitchen-Friendly View

PREP 25 mins
COOK 30 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 22, 2008

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.

—Connie

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Most Helpful Critical Review

Dec 03, 2011

-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.

—KingSparta

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58 Ratings

Jan 21, 2007

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 !!

—longslim

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Sep 10, 2006

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.

—GOTSPICE

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Jan 26, 2009

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.

—cupcakequeen

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Nov 03, 2008

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!

—Lissa30

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Jun 18, 2008

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!

—Molly

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Oct 28, 2004

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.

—Froggy

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Nutrition

Calories
820 kcal
41%

Carbohydrates
78.3 g
25%

Cholesterol
200 mg
67%

Fat
36.2 g
56%

Fiber
3.7 g
15%

Protein
43.1 g
86%

Sodium
2204 mg
88%

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

Nutritional Information

Brian's Easy Stuffed Flounder

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 820
Calories from Fat: 326

% Daily Value *
Total Fat 36.2g 56 %
Saturated Fat 20.8g 104 %
Cholesterol 200mg 67 %
Sodium 2204mg 88 %
Potassium 759mg 21 %
Total Carbohydrates 78.3g 25 %
Dietary Fiber 3.7g 15 %
Protein 43.1g 86 %
** Sugars 9.1g
** Vitamin A 21 %
** Vitamin C 4 %
** Calcium 21 %
** Iron 49 %
** Thiamin 71 %
** Niacin 134 %
** Vitamin B6 28 %
** Magnesium 40 %
** Folate 109 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.