Stuffed Flounder

Stuffed Flounder

Hello Everybody! Today I would like to share with you my Stuffed Flounder recipe I make every year on Christmas Eve! I make a lot of fish recipes for the family on Christmas Eve, like seafood salad, linguine with clams, and oysters, but this stuffed flounder is one of the favorites. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Stuffed Flounder

Ingredients:

  • 1.5 lb. Flounder (five fillets)
  • 1 lb. Bay Scallops, washed
  • 1 lb. Shrimp, peeled and cleaned
  • 4 oz. Butter
  • 1/2 cup Breadcrumbs
  • 5 Garlic Cloves, minced
  • handful of Parsley, chopped
  • 2 oz. Olive Oil
  • 1/4 cup White Wine, Pinot Grigio
  • Sea Salt, to taste
  • Black Pepper, to taste

Preheat the oven to 400°F.

Begin by cutting only one fillet of flounder into smaller pieces to use in the stuffing. Leave the remaining four fillets whole. If you have larger scallops and/or shrimp, cut them into smaller bite size pieces for the stuffing.

Heat up the olive oil in a skillet and add in the garlic. Saute over a medium/high flame for about a minute or until golden and then add in the bay scallops. Saute together for about a minute and then add in the shrimp and continue sauteing for another minute.

Lower the heat to a medium flame and add four tablespoons of butter into the skillet and mix with the fish for about three minutes. Pour in the wine and mix together for about another three minutes.

Add a pinch of salt and black pepper, about half of the parsley, and 1/4 cup of the breadcrumbs and mix together. Cook over a low flame for about five minutes and then remove from the stove.

In a baking dish, lay two flounder fillets side by side. Scoop the stuffing onto both fillets. Sprinkle some breadcrumbs and parsley on top of each fillet stuffing and then place the last two fillets on top of the stuffing. Sprinkle some more breadcrumbs on top of each fillet and then add a few pieces of butter on top. Place in the oven and cook for about thirty minutes.

Remove from the oven and enjoy with a sprinkle of parsley on top. Salute and cin cin!

Stuffed Flounder

Stuffed Flounder

Today I would like to share with you my Stuffed Flounder recipe I make every year on Christmas Eve! I make a lot of fish recipes for the family on Christmas Eve, like seafood salad, linguine with clams, and oysters, but this stuffed flounder is one of the favorites.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: feast of the seven fishes, flounder, stuffed flounder
Author: Pasquale Sciarappa

Ingredients

  • 1.5 lbs Flounder five fillets
  • 1 lb Bay scallops washed
  • 1 lb Shrimp peeled and cleaned
  • 4 oz Butter
  • 1/2 cup Breadcrumbs
  • 5 Garlic cloves minced
  • Handful of Parsley chopped
  • 2 oz Olive oil
  • 1/4 cup White wine Pinot Grigio
  • Sea salt to taste
  • Black pepper to taste

Instructions

  • Preheat the oven to 400°F.

    Begin by cutting only one fillet of flounder into smaller pieces to use in the stuffing. Leave the remaining four fillets whole. If you have larger scallops and/or shrimp, cut them into smaller bite size pieces for the stuffing.
  • Heat up the olive oil in a skillet and add in the garlic. Saute over a medium/high flame for about a minute or until golden and then add in the bay scallops. Saute together for about a minute and then add in the shrimp and continue sauteing for another minute.
  • Lower the heat to a medium flame and add four tablespoons of butter into the skillet and mix with the fish for about three minutes. Pour in the wine and mix together for about another three minutes.
  • Add a pinch of salt and black pepper, about half of the parsley, and 1/4 cup of the breadcrumbs and mix together. Cook over a low flame for about five minutes and then remove from the stove.
  • In a baking dish, lay two flounder fillets side by side. Scoop the stuffing onto both fillets. Sprinkle some breadcrumbs and parsley on top of each fillet stuffing and then place the last two fillets on top of the stuffing. Sprinkle some more breadcrumbs on top of each fillet and then add a few pieces of butter on top. Place in the oven and cook for about thirty minutes.
  • Remove from the oven and enjoy with a sprinkle of parsley on top. Salute and cin cin!