Baked Stuffed Flounder

Roasted celery, carrot, and leek along with tomato and imitation crab make a colorful filling for flounder fillets baked in white wine.

Baked Stuffed Flounder
Servings: 6 Prep 20 mins Bake 400°F 42 mins


  • 3 ribs celery, cut into 2-1/2-inch-long thin strips
  • 2 carrots, peeled and cut into 2-1/2-inch-long thin strips
  • 1 leek, white portion and 1 inch of green, cleaned, cut lengthwise in 21/2-inch-long thin strips
  • 2 tablespoons olive oil
  • 1 tomato, seeded and diced
  • 1/2 pound surimi (imitation crab), cut into 2-1/2-inch-long thin strips
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 6 (about 2 pounds total) flounder fillets
  • 1/2 teaspoon dried basil
  • 1/3 cup dry white wine
  • 6 teaspoons dried thyme
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 tablespoons fresh lemon juice

Make It

1. Heat oven to 400 degrees F. Toss together the celery, carrots, leek and oil in flameproof 13 x 9 x 2-inch baking pan.

2. Roast vegetables in 400 degree F oven 20 minutes, stirring once or twice. Add tomato and surimi. Roast 10 minutes. Remove mixture from pan and reserve.

3. Mix salt, garlic and onion powders and pepper in small cup. Season skinned side of each fish fillet with half of the salt mixture. Place in baking pan.

4. Place one-sixth of sauteed vegetable mixture over center of each fillet . Top with one-sixth of basil. Fold ends of fish over filling; turn fillets over, seam side down. (Or place filling over one half of each fillet; fold other half over.) Drizzle with wine. Season fillets with remaining salt mixture. Place sprig of thyme on top of each fillet. Cover pan with foil.

5. Bake in 400 degree F oven for 12 minutes or until cooked through. Remove fish to platter; cover.

6. Boil pan juices in pan on stove top, about 3 minutes, until reduced by half. Whisk in butter and lemon juice until creamy. Serve with fish.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 306, Fat, total (g): 14, chol. (mg): 103, sat. fat (g): 6, carb. (g): 11, fiber (g): 2, pro. (g): 32, sodium (mg): 552, Percent Daily Values are based on a 2,000 calorie diet.