How to Special Appetizing Brenda's Baked Stuffed Flounder

How to Special Appetizing Brenda's Baked Stuffed Flounder Delicious, fresh and tasty.

Brenda's Baked Stuffed Flounder. Brenda's Baked Stuffed Flounder Tasted wonderful and sooo easy to make! Melt the butter in a medium sauté pan over low heat, add the onion and a pinch of salt, and sweat until translucent. Add the garlic and continue to cook for another minute.

In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent.

Split thick side of flounder, lengthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing.

Brush well with melted butter; salt and pepper, and stuff pocket.

You can cook Brenda's Baked Stuffed Flounder using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Brenda's Baked Stuffed Flounder

1. It’s of to 6 slices chopped bacon.

2. It’s of season blend (chopped onions, celery, red & green peppers).

3. You need of kosher salt, plus extra for the sweat and for seasoning fillets.

4. Prepare of garlic, minced.

5. You need of fresh baby spinach.

6. Prepare of lemon juice.

7. You need of freshly ground black pepper, plus extra for seasoning fillets.

8. Prepare of chopped fresh parsley leaves.

9. Prepare of heavy cream.

10. Prepare of white wine.

11. Prepare of grated Cheddar.

12. It’s of - 2 pounds flounder fillets.

13. Prepare of leftover cooked rice (seasoned with salt, lemon pepper & butter).

To Bake: Melt remaining butter in a shallow baking pan.

Place fish in pan; do not overlap.

Place flounder on greased cookie sheet.

Sprinkle flounder with Bay seasoning and paprika.

Brenda's Baked Stuffed Flounder instructions

1. Preheat the oven to 350°F..

2. In a medium saute pan over medium heat, fry bacon until almost crispy; drain grease and add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon juice and cook until spinach is wilted. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm..

3. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm..

4. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving..

In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent.

I used flounder fillets instead of whole flounder (I spread the filling between two large fillets).

I also used SHRIMP instead of crab because it's all I had and I was craving a stuffed fish entreé.

If you don't like crab or you find it's just too expensive - shrimp makes an excellent substitute!

How to cook stuffed flounder, let's talk about choosing the right ingredients for your dish.