Baked Stuffed Flounder

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Flat is Beautiful III - Flounder

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
35 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 5 min

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Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice

Directions

Preheat the oven to 350 degrees F.

In a medium saute pan over low heat, melt the butter; 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 zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.

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.

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.

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Comments & Reviews

recipe Baked Stuffed Flounder
Jeff Alameda, CA 03-15-2010
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Healthier adaptation
Rated: 5 stars out of 5

I started with the Good Eats baked barley recipe: 1c hull-less barley, 2c water, 1T butter, and 1t salt in a dutch oven with... aluminum foil underneath the lid. Bake 375F for 60m. During the last 15m, prepare the spinach mixture. Remove the barley, fluff with fork, and lower oven to 350F. For the cheese sauce, I did a bechamel: 1T butter and 1T AP flour to thicken 1 1/4c skim milk (left out the wine). I used 8oz of sharp cheddar. Layered the fillets on top of the barley, then the spinach mixture, and poured on the sauce. Baked for 30m and let stand for 10m. At first I thought the sauce was too thick, but when it baked with the spinach it thinned out to the perfect consistency and coated the fish and barley nicely.Read more
recipe Baked Stuffed Flounder
Rosie Bethel Park, PA 01-26-2010
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Yummy
Rated: 4 stars out of 5

I layered everything in a casserole and it worked just very well. The lemon zest in the spinach is a wonderful touch! I... cooked it a bit extra and worked out great.Read more
recipe Baked Stuffed Flounder
null null, null 12-15-2009
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Not so cheesy
Rated: 5 stars out of 5

I am eating this as I type and it's delicious. I did change the recipe a little. I used Israeli (pearl) couscous in place... of rice because I didn't feel like waiting long enough to make rice and like another reviewer I ended up making more of a lasagna than rolls because the fish monger who filleted my flounder did a horrible job. I layered couscous, sauce, spinach mixture, sauce, fish and sauce. I baked it for more like 40 minutes as well. Everyone (even my mother who was skeptical) really enjoyed it. For those who said they don't like cheese and fish the sauce really doesn't taste that cheesy, the cheddar just adds a little bit of depth to the sauce.Read more
recipe Baked Stuffed Flounder
Erica Florence, NJ 12-13-2009
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Tasty
Rated: 5 stars out of 5

I made this before and it was good. This time, I made bacon and sauteed the spinach in the bacon grease. I crumbled the bacon... and added it to the spinach. I also used pasta instead of rice (because the only rice I had was glutinous sticky rice). It actually worked really well because it had a mac n cheese taste. And finally I split the cheese between cheddar and an artisan 6 cheese blend to cut the salt since I added the bacon. It was fabulous! I think I will continue to use the pasta instead of rice. Read more
recipe Baked Stuffed Flounder
Robin Fort Lauderdale, FL 11-11-2009
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Different and somewhat healthy
Rated: 4 stars out of 5

I made the dish as stated which was good but not 5 stars-maybe the addition of bacon-like another reviewer suggested would... have given it more flavor...that being said we really enjoyed it -the spinach (I used fresh as I didn't have frozen) was an added bonus as I normally can't get anybody to eat veggies..Guess the cheese sauce helpedRead more
recipe Baked Stuffed Flounder
meagan Roseburg, OR 09-08-2009
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Usually love this, BUT....
Rated: 4 stars out of 5

We have made this several times, and have been very happy with the recipe! However, we made this tonight with previously... frozen flounder, and our flounder fluked. Nasty, soggy - like fish puree - despite being cooked about 20 extra minutes! This has happened to me once before with flounder - anyone have experience with this? Overall a good recipe, but I am becoming a little afraid of using flounder ever again. Help?Read more