Recipe by Dick Tebaldi
"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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fresh bread crumbs
1 1/2 teaspoons
salt to taste
ground black pepper to taste
1 1/2 cups
sharp Cheddar cheese, shredded
fresh parsley, for garnish
2 1/2 tablespoons
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...
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!)
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!
Would not make this again.
The stuffing needs some chicken broth, butter, or something instead of the egg. We did not care for this recipe.
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.
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
not bad will make again just needs some help. i'll try later and review others ideas. fish turned out very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Stuffed Flounder Ricardo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 386
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