Stuffed Fillet Of Flounder
Delicate stuffed fillet of flounder filled with crab meat and seasoned with herbs, offering a savory, flaky seafood dish perfect for special occasions or seafood lovers.
Ingredients
Instructions
- Preheat oven to 350°F.
- Oil the bottom of a baking pan.
- Place 4 pieces of fillet of flounder in the baking dish.
- Season each fillet with a pinch of salt, pepper, oregano, and parsley flakes.
- Slice 2 pats of butter and place on top of each fillet.
- Divide crab meat into quarters and place on top of each fillet.
- Top each fillet with one of the remaining fillet pieces.
- Add a little oil on top of the fillets and baste frequently while baking.
- Bake for 15 to 20 minutes until cooked through.
Tips & Substitutions
For a richer flavor, consider adding a squeeze of lemon juice over the fillets before baking. If you're short on crab meat, you can substitute with shrimp or a mix of seafood. Fresh herbs like dill or chives can also enhance the taste. Ensure the fillets are fully thawed if using frozen flounder for even cooking. Basting with oil keeps the dish moist, just like in the Easy Crab Bake.
Serving Suggestions
Serve the stuffed flounder with a light salad or steamed vegetables for a balanced meal. It pairs beautifully with rice pilaf or garlic mashed potatoes. Consider adding a side of tartar sauce for dipping, or a fresh herb sauce to brighten the flavors. This dish is a great addition to any seafood recipes selection, especially for special occasions.
Storage & Reheating
Leftover stuffed flounder can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Fillet Of Flounder contains roughly 671 calories, with 0g protein, 1g carbohydrates, and 75g fat. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, you can substitute flounder with other white fish like tilapia or sole. Just ensure the fish is flaky and mild in flavor, which will complement the crab meat well. Adjust cooking times if using thicker fillets to ensure even doneness.
How do I know when the flounder is cooked through?
The flounder is done when it becomes opaque and flakes easily with a fork. Typically, baking for 15 to 20 minutes at 350°F is sufficient, but you can check the internal temperature, which should reach 145°F. Keep an eye on it to prevent overcooking.
What can I do with leftover crab meat?
Leftover crab meat can be used in various dishes. Consider making a crab salad, adding it to pasta, or incorporating it into an omelet. You can also use it in the Crabmeat-Mushroom Casserole for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).