Stuffed Flounder Recipe | The Mediterranean Dish

Flounder fillets are too skinny to stuff the way in which you would possibly a bit of salmon, by reducing a slit within the facet, however they’re good for rolling round a savory filling. The filling infuses the fragile fish with taste, and, after baking, the fish retains its form and holds onto the savory stuffing for a wonderful presentation.

This stuffed flounder seems to be and tastes like a meal that takes much more effort and time than it does. It’s fast sufficient for a weeknight meal, however elegant sufficient for a weekend deal with. With its gentle, delicate taste, flounder wins over even those that assume they don’t like fish. I make additional filling on function, because it doubles as a vibrant, briny relish you’ll preserve going again for.

What is in Stuffed Flounder?

This stuffed flounder recipe depends on flavorful elements with out overpowering the fragile taste of flounder. Here’s what you’ll want:

• Flounder fillets: A flat fish, flounder’s skinny fillets are good for rolling round a flavorful filling. If some are too slim, you may double them up, overlapping them barely, to accommodate extra filling.
• Shallots: Mellower than onions, however with a taste nearer to garlic, shallots add candy and savory complexity with out overwhelming the fish.
• Grape tomatoes have a candy, wealthy taste, and their small measurement makes them splendid for the filling. Cooking them rapidly on the range concentrates their taste much more.
• Roasted crimson peppers add a candy and smoky taste to the filling. Use the jarred ones or make your personal.
• Castelvetrano Olives: Mild and buttery inexperienced Castelvetrano olives add a mellow brininess to the sauce with out overpowering the opposite flavors. You can use one other sort of pitted olivesfor those who like.
• Fresh dill is fragrant and vibrant, lifting the flavors of the filling and the flounder.
• Chicken inventory provides richness and depth to the pan sauce and retains the fish moist whereas baking. You can substitute seafood inventory or vegetable broth.
• White wine brings fruity acidity to the pan sauce and prevents the fish from drying out within the oven. To make this dish alcohol-free, substitute the wine with extra inventory or a mixture of inventory and lemon juice.
• Garlic infuses the pan sauce and the flounder with its irresistibly candy, nutty taste.
• Saffron: A small pinch of saffron brings floral complexity to the sauce and provides a horny golden shade.
• Extra virgin olive oil provides richness to the filling. I just like the gentle, buttery taste of Italian Nocellarawhich is one other title for Castelvetrano olives.
• Kosher salt and black pepper improve the opposite flavors of the dish.

How to Make Stuffed Flounder

Stuffed flounder seems to be and tastes extra elaborate than it’s. The filling wants simply 5 minutes on the range to pay attention flavors, after which the stuffed fish bakes to perfection in 15 to minutes. Here’s learn how to make it:

• Get prepared. Arrange a rack in the midst of the oven and preheat to 375°F.
• Make the filling. Heat 1 tablespoon of olive oil in a skillet over medium-high warmth. Add the 1 massive or 2 small diced shallots, 3/4 cup quartered grape tomatoes, and 1/2 cup chopped roasted crimson peppers. Cook for about 5 minutes, stirring sometimes, till the tomatoes start to burst and the shallots have softened. Take the pan off the warmth and stir in 1/4 cup roughly chopped Castelvetrano olives and 1 tablespoon chopped recent dill. Season to style with salt and black pepper.
• Stuff the fish. Lay the flounder fillets on a clear work floor. Season each side of the fish with salt and pepper. Spoon 3 to 4 tablespoons of the filling on high of every filet. There shall be additional stuffing leftover. Working with one filet at a time, roll the fish across the filling and place it seam-side-down in a 9×9-inch or 11×7-inch baking dish.
• Bake the fish. Add 1/4 cup hen inventory, 1/4 cup white wine, 2 cloves minced garlic, and a small pinch of saffron threads to the pan. Bake for 15 to twenty minutes or till the fish is flaky and cooked by way of.
• Serve. Serve the stuffed flounder with the additional filling, spoon the pan sauce over the fish, and garnish with extra chopped recent dill.

Make It Your Own

This weeknight fish dish is very versatile. Here are a couple of concepts for swaps and substitutions to customise it to your style.

• Substitute one other flat fish: Swap the flounder for an additional flat fish like fluke, sole, or halibut. If your halibut fillets are thick and meaty, contemplate reducing a slit within the center and including the filling utilizing this methodology, relatively than wrapping the fish round it. You may also make this dish with tilapia fillets.
• Make it brinier: Swap the buttery Castelvetrano olives for punchier kalamata olives, or use 2 tablespoons chopped Castelvetrano olives and a pair of tablespoons capers.
• Swap the herbs: Replace the dill with one other recent herb like basil, tarragon, or parsley. Or use a mixture of herbs.
• Make it lemony: Omit the white wine from the pan sauce. Increase the inventory to 1/3 cup and add 2 tablespoons lemon juice. Serve the stuffed flounder with lemon wedges. This is a good swap if you wish to omit the alcohol.

What to Serve with Stuffed Flounder

I may eat an entire baguette by dipping it within the pan sauce and topping it with the additional stuffing, however different starches work simply as nicely for absorbing the saffron sauce. For a fast and easy weeknight meal, serve it with steamed rice or roasted potatoes. For one thing a little bit extra particular on the weekend, make this lemony spinach couscous.

While the flounder is already full of greens, a facet of greens simply feels proper with this dish. Try flavorful braised greens, like Greek horta, or crisp and tender roasted broccoli.