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Baked Stuffed Flounder Ricardo

Baked Stuffed Flounder Ricardo

Name: Baked Stuffed Flounder Ricardo
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 cups fresh bread crumbs; 1 teaspoon ground nutmeg; 1 ½ teaspoons sage; 1 cup diced celery; 3 tablespoons minced onion; salt to taste; ground black pepper to taste; 1 egg; 2 pounds flounder fillets; 1 ½ cups light cream; ½ cup sherry; 4 ounces sharp Cheddar cheese, shredded; ½ teaspoon ground nutmeg; 2 tablespoons butter; 2 sprigs fresh parsley, for garnish; 2 ½ tablespoons all-purpose flour

Rating: 2.5 stars

14 Ratings
11 Reviews
3 Photos

This baked stuffed flounder is easy to make ahead and serve to your guests. The sage stuffing and subtly flavored cream sauce bring accolades from seafood lovers!

By Dick Tebaldi

Gallery

Recipe Summary

prep:

25 mins

cook:

35 mins

total:

1 hr

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.

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Step 2

Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
Step 3

Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.
Step 4

Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven. Serve stuffed fillets with cream sauce. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
Step 5

If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.

Nutrition Facts

Per Serving:

1056 calories; protein 68.9g; carbohydrates 93.1g; fat 42.9g; cholesterol 264.6mg; sodium 1433.7mg. Full Nutrition

Reviews (11)

Most helpful positive review

Lee Wagar

01/10/2004

I made this for company with a few small changes and it was just wonderful! I used store bought stuffing and added extra sage and nutmeg to it. It took longer to cook than 30 minutes but I will make it again. The sauce was terrific! A bit like a Newburg sauce... Read More

Helpful

(15)

Most helpful critical review

PROVERBS31

12/24/2003

I do not know what I did wrong but this was gross!The fish was very mushy even though it was cooked through. 4 cups of bread crumbs was entirely too much! I do not recommend (Sorry Dick! if you can tell me what I did wrong please let me know!) Read More

Helpful

(16)

14 Ratings

5 star values: 1
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PROVERBS31

12/23/2003

Helpful

(16)

Lee Wagar

01/10/2004

Helpful

(15)

HETHRA

06/22/2004

If I could give this recipe ZERO I would. Whatever you do don't make it. I promise you'll be disappointed. It was the most disgusting thing I've ever had. Whoever wrote this recipe probably left out some necessary ingredients and steps. The stuffing flavor was ok but texture was disgusting even after I tried adding eggs. Just water and bread crumbs? I dont think so. Also cooking fish in cream is a bad bad idea -- they turn to total mush. Admittedly I put too much cream (being unfamiliar with cooking with cream) but the recipe didnt specify that you shouldn't add ALL of the cream -- not even half of it! Read More

Helpful

(12)

MARNEE

04/18/2003

Would not make this again. Read More

Helpful

(10)

Wilemon

03/24/2004

The stuffing needs some chicken broth butter or something instead of the egg. We did not care for this recipe. Read More

Helpful

(8)

Danica Milotzky-Lovings

01/25/2010

I gave this recipe four stars because it was fairly easy to prepare yet is very impressive looking and would be a great dish to serve to guests. I would have given it five stars but my husband and I felt the stuffing lacked flavor. It needed something to spice it up a little bit. Could have used a tad more salt too. Maybe seasoned salt would have added some more flavor. My husband and I agreed that the next time we make it we might add a little crushed red pepper or cayenne to the stuffing. It is definitely a recipe that got printed in hard copy and added to my recipe box of favorite staple dishes. Read More

Helpful

(5)

Marlene

01/20/2006

I had to do some changing around with the recipie I used box stuffing and did not roll the fish up but it was good and I'd make it again Read More

Helpful

(5)

jstcookn

11/22/2010

not bad will make again just needs some help. i'll try later and review others ideas. fish turned out very moist. Read More

Helpful

(4)

Jessica Lakes Borel

04/21/2010

I liked this recipe. I used toasted crumbled bread (food processor) for my stuffing base instead of bread crumbs. I also used a fairly big casserole dish so the fish wasn't submerged in sauce; that might cause it to get mushy. Finally I sprinked with Parmesean cheese instead of Cheddar. 1lb. of fish was enough for 3 people because the stuffing helps fill you up. Read More

Helpful

(3)

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All Reviews for Baked Stuffed Flounder Ricardo

- of Reviews

Baked Stuffed Flounder Ricardo

Servings Per Recipe: 4
Calories: 1055.6

% Daily Value *

protein: 138 %

carbohydrates: 30 %

dietary fiber: 25 %

sugars:

fat: 66 %

saturated fat: 116 %

cholesterol: 88 %

vitamin a iu: 50 %

niacin equivalents: 206 %

vitamin b6: 39 %

vitamin c: 40 %

folate: 47 %

calcium: 58 %

iron: 44 %

magnesium: 51 %

potassium: 35 %

sodium: 57 %

thiamin: 94 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Baked Stuffed Flounder Ricardo

1 of 11

All Reviews

PROVERBS31

12/23/2003

Helpful

(16)

Lee Wagar

01/10/2004

Helpful

(15)

HETHRA

06/22/2004

Helpful

(12)

MARNEE

04/18/2003

Would not make this again.

Helpful

(10)

Wilemon

03/24/2004

The stuffing needs some chicken broth butter or something instead of the egg. We did not care for this recipe.

Helpful

(8)

Danica Milotzky-Lovings

01/25/2010

Helpful

(5)

Marlene

01/20/2006

I had to do some changing around with the recipie I used box stuffing and did not roll the fish up but it was good and I'd make it again

Helpful

(5)

jstcookn

11/22/2010

not bad will make again just needs some help. i'll try later and review others ideas. fish turned out very moist.

Helpful

(4)

Jessica Lakes Borel

04/21/2010

Helpful

(3)

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Baked Stuffed Flounder Ricardo

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (11)

Most helpful positive review

Most helpful critical review

All Reviews for Baked Stuffed Flounder Ricardo

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Include these ingredients

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Baked Stuffed Flounder Ricardo

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (11)

Most helpful positive review

Most helpful critical review

All Reviews for Baked Stuffed Flounder Ricardo