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Brian's Easy Stuffed Flounder

Rated as 4.66 out of 5 Stars

"Easy to make and bake stuffed whole flounder. This tastes great and looks beautiful."
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55 m servings 820 cals
Original recipe yields 6 servings


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  1. Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
  2. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
  3. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
  4. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

Nutrition Facts

Per Serving: 820 calories; 36.2 g fat; 78.3 g carbohydrates; 43.1 g protein; 200 mg cholesterol; 2204 mg sodium. Full nutrition

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Most helpful positive review

OMG this is AMAZING!!! And easy. Didn't have celery (and don't like it) so used a little celery seed which added just enough for flavor. Added 1 1/2 teaspoons old bay into stuffing mix. Used imi...

Most helpful critical review

-1 canned crab, -1 canned shrimp, -1 too much butter, also should have added a bit of oil into the butter to raise the burning point of the butter when frying the fish, something like olive oil,...

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OMG this is AMAZING!!! And easy. Didn't have celery (and don't like it) so used a little celery seed which added just enough for flavor. Added 1 1/2 teaspoons old bay into stuffing mix. Used imi...

This was excellent. I had small flounder filets so I put one layer on the pan, topped it witht he stuffing, and put another layer of flounder on top. otherwise exact same instructions.. it wa...

This recipe was very easy, and it had an awesome flavor. I did make some adjustments. I used fillets instead of the whole flounder. I also left out the onion, simply because I do not like onio...

Very good, a little salty. Seems fancy but is actually very easy. If using frozen flounder filets, place one on the bottom, spread stuffing on top and cover with a second filet.

WOW! I loved this recipe! I used talapia instead of flounder (we live in Texas where flounder isn't readily available). I also minimized the butter. I used just one talapia filet and topped i...

I made this tonight and my husband usually doesn't comment on what's for dinner. When he ate this, I was shocked when he turned to me and said "wow, this is really good!" Everyone loved it and i...

Looks very impressive with an entire flounder-- although better instructions on deboning and prep would be appreciated. We ended up cutting off the head and butterflying it but leaving the bone...

This recipe is EXCELLENT!! I made this last nite for 'Lent', because my family is "Fire-hall 'Fish sandwiched' Out", and this was not only easy to make, but VERY delicious!!! Instead of the 'who...

*FABULOUS* it is great as written, but b/c i make it often i have also added halfed cherry tomatoes and parmesian cheese on top. We catch our fish in the gulf of mexico, use fresh caught if poss...