Ingredients
-
1/2
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
1
-
2
-
8
-
-
-
-
-
-
Directions
Teresa’s Stuffed Flounder, We layer this yummy stuffing between thin fish filets, but you may choose to cut a pocket/slit in thicker filets and stuff the flounder in that manner. Either way you do it, I hope you enjoy the dish!, I loved this stuffing. I think I should have seasoned the fillets more, but this was a nice change from the usual baked fish., We loved this, but I was surprised to find it just a little bit dry–some reviewers complained that it was soggy! Maybe a lot depends on the fish you use. I see that BoxO’Wine poured butter over it…next time I might pour over a combination of butter, lemon juice, and white wine–I’d guess no more than 1/2 cup of liquid. I’ll let you know how it turns out, or if you try it first let me know!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Melt Butter in Fry Pan/Skillet Over Moderate Heat. |
|
3
Done
|
Saute Celery, Scallions and Garlic. |
|
4
Done
|
Remove from Heat and Add Bread Crumbs, Shrimp, Crab and Parsley. |
|
5
Done
|
Season With Salt/Pepper and Mix Well. |
|
6
Done
|
Spray Baking Dish With Nonstick Spray, or Coat With Melted Butter Your Choice. |
|
7
Done
|
Place One Half of the Flounder Filets in Baking Dish. |
|
8
Done
|
Cover Filets With Stuffing Mixture. |
|
9
Done
|
Place Remaining Filets on Top of Stuffing to Create Individual Stuffed Flounders. |
|
10
Done
|
Cover Baking Dish With Foil and Bake at 375 Degrees For 35 Minutes. |
