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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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

1056 calories; 42.9 g total fat; 265 mg cholesterol; 1434 mg sodium. 93.1 g carbohydrates; 68.9 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(15)

Most helpful critical review

Rating: 1 stars
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
(16)
14 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
Rating: 4 stars
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
(15)
Rating: 1 stars
12/23/2003
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
(16)
Rating: 4 stars
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
(15)
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Rating: 1 stars
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
(12)
Rating: 5 stars
04/18/2003
Would not make this again. Read More
(10)
Rating: 2 stars
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
(8)
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Rating: 4 stars
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
(5)
Rating: 3 stars
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
(5)
Rating: 3 stars
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
(4)
Rating: 4 stars
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
(3)