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Baked Stuffed Flounder Recipe

Baked Stuffed Flounder

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 21-30 of 69

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  • on March 15, 2010

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    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.

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  • on January 26, 2010

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    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.

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  • on December 15, 2009

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    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.

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  • on December 13, 2009

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    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.

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  • on November 11, 2009

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    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 helped

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  • on September 08, 2009

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    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?

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  • on July 16, 2009

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    Alton, my hat is off to you.....this is fabulous. We had leftover wild rice from the other night, and I made your recipe just as described and I would not change a thing. Those of you who have said fish and cheese do not go together....my question to you is why on earth would you even choose this recipe??? Go on to another recipe which has the ingredients you prefer, and don't bash Alton Brown. He has given those of us who prefer these ingredients something to use over and over again. Clearly there are many other choices for Flounder recipes, so have a heart (and a brain and go with one which has ingredients that you love. Alton himselft has many other recipes for flounder to appeal to all tastes. Shame on all of you who put this down!! Get a chef degree and then we'll honor your comments.

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  • on July 10, 2009

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    I used low fat sharp cheddar and brown rice, which I normally don't like but the sauce was so flavorful and rich that we couldn't even tell it was brown rice. The flavors in this recipe were so complimentary. It was like eating a favorite holiday dish that I would normally crave throughout the year. I would have never thought that I would like fish stuffed with anything other than crabmeat. This is a new comfort food for me and my husband keeps asking if there is anymore still around. The flavors just lingered with us.

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  • on June 18, 2009

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    I didn't have leftover rice, so whie I cooked that, I placed the fish in a baking dish and instead of covering it with the sauce, I sprinkled it with panko breadcrumbs. It gave an interesting textural element to the dish and when everything was done, I just spooned the sauce over the fish and rice. Everyone who tasted it LOVED it and my husband isn't much of a fish eater. I would highly recommend this recipe.

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  • on May 02, 2009

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    Cooking the fish for 25 minutes will give a medium (soft cooked fish. I cooked it longer to have a firmer texture.

    I also used a wild flounder, so the flavor was exceptional, and there was no need for heavier flavors or spices in the rice or the sauce.

    I just finished making it, and my husband just finished eating it. He said it deserves 5 stars!

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