Tomato-Stuffed Flounder

Thin flounder fillets are great for stuffing, especially when filled with a fresh and flavorful mix of grape tomatoes and purchased pesto.

Tomato-Stuffed Flounder
Servings: 4 Prep 10 mins Bake 400°F 25 mins


  • 1 cup grape tomatoes, quartered
  • 3/4 cup prepared basil pesto
  • 4 flounder fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon
  • 2 8.8 ounce packages ready-to-reheat long-grain white rice
  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 sweet red pepper, cored, seeded and thinly sliced

Make It

1. Heat oven to 400 F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.

2. In a small bowl, toss the tomatoes with 1/4 cup of the pesto. Spread the fish fillets out flat on a work surface. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, using a toothpick to secure if needed. Season the fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Slice half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice.

3. Place fish in prepared dish; bake at 400 F. for 25 minutes, until fish flakes easily.

4. About 5 minutes before fish is done, microwave rice following package directions. Microwave spinach until just heated through.

5. In a large bowl, mix rice, spinach, red pepper, remaining 1/8 teaspoon each salt and pepper, remaining 1/2 cup of the pesto and reserved lemon juice. Serve rice with fish.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 619, Fat, total (g): 26, chol. (mg): 97, sat. fat (g): 4, carb. (g): 51, fiber (g): 5, pro. (g): 43, sodium (mg): 739, Percent Daily Values are based on a 2,000 calorie diet.