Baked Stuffed Flounder

Name: Baked Stuffed Flounder
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 flounder fillets (or sole); 8 oz lump crab meat (fresh or canned, drained), picked over for shells; 1/2 cup panko breadcrumbs; 6 tbsp unsalted butter; 2 shallot, finely minced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 tsp Old Bay seasoning; 2 tsp Dijon mustard; 1/2 cup dry white wine; 2 lemon, juiced, cut into wedges; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp paprika

Thin flounder fillets rolled around a seasoned crab and breadcrumb stuffing, then baked in a buttery white wine sauce until golden. A classic American seafood restaurant dish made at home.

55 minMediumServes 4440 cal/serving

AmericanDinnerOvenPescatarianHigh ProteinNut-FreePork-FreeCorn-Free

Ingredients

8 flounder fillets (or sole)
8 oz lump crab meat (fresh or canned, drained), picked over for shells
1/2 cup panko breadcrumbs
6 tbsp unsalted butter
2 shallot, finely minced
2 celery stalks, finely diced
4 garlic cloves, minced
1/4 cup fresh flat-leaf parsley, finely chopped
1 tsp Old Bay seasoning
2 tsp Dijon mustard
1/2 cup dry white wine
2 lemon, juiced, cut into wedges
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 tsp paprika

Instructions

1

Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
2

Make the stuffing: melt half the 6 tbsp unsalted butter in a skillet over medium heat. Cook 2 finely minced shallot and 2 finely diced celery stalks for 3-4 minutes until softened. Add 4 minced garlic cloves and cook 1 minute. Remove from heat and fold in 8 oz lump crab meat (fresh or canned, drained) (picked over for shells), 1/2 cup panko breadcrumbs, most of the 1/4 cup finely chopped fresh flat-leaf parsley, 2 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix gently so the crab stays chunky.
3

Lay 8 flounder fillets (or sole) flat on a work surface. Season the tops lightly with salt and pepper. Divide the stuffing equally among the fillets and roll each one up, placing seam-side down in the prepared baking dish.
4

In a small saucepan, melt the remaining unsalted butter. Stir in 1/2 cup dry white wine and lemon juice. Pour the sauce over and around the stuffed flounder.
5

Dust the rolls with 1/2 tsp paprika. Bake for 22-25 minutes until the fish is opaque throughout and an instant-read thermometer inserted in the center reads 145°F (63°C) and the stuffing is golden.
6

Spoon the pan juices over the fish. Garnish with the remaining fresh flat-leaf parsley and serve with lemon wedges.

Questions

Can I make Baked Stuffed Flounder dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Baked Stuffed Flounder gluten-free?

Yes. The gluten in this entry is 1/2 cup panko breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Baked Stuffed Flounder keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Baked Stuffed Flounder?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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