Spicy Stuffed Flounder
This elegant yet easy dish transforms simple flounder into a restaurant-quality meal. The flaky white fish is gently stuffed with a savory blend of imitation crab, stuffing mix, and fresh parsley, then smothered in a velvety white wine and cheddar sauce. The heat from the oven melts the cheese into a golden crust while keeping the fish moist and tender. It’s a perfect balance of spicy, creamy, and briny flavors that comes together quickly, making it an ideal choice for a cozy weeknight dinner or a light, impressive dish for entertaining guests.
Description
This elegant yet easy dish transforms simple flounder into a restaurant-quality meal. The flaky white fish is gently stuffed with a savory blend of imitation crab, stuffing mix, and fresh parsley, then smothered in a velvety white wine and cheddar sauce. The heat from the oven melts the cheese into a golden crust while keeping the fish moist and tender. It’s a perfect balance of spicy, creamy, and briny flavors that comes together quickly, making it an ideal choice for a cozy weeknight dinner or a light, impressive dish for entertaining guests.
Ingredients
- 1 lb. box frozen (or fresh) flounder
- 1/4 cup minced onion
- 4 Tbsp. margarine (divided)
- 10 oz. imitation crab meat, cut into small pieces
- 1/2 cup Stove Top brand One Step Stuffing Mix in a Can, preseasoned
- 2 Tbsp. parsley
- to taste salt & pepper
- 3 Tbsp. margarine (for sauce)
- 3 Tbsp. flour
- 1-1/4 cups milk
- 1/4 cup dry white wine
- 1 cup shredded cheddar cheese
- to taste Paprika
Directions
- 1 Thaw the flounder if frozen. To thaw quickly, partially defrost in the microwave, then separate pieces under cold running water. Check each piece carefully and remove any small bones.
- 2
In a saucepan, cook minced onions in 4 Tbsp. margarine until tender but not brown. Add crab meat, stuffing mix, parsley, salt, and pepper. Stir to combine and remove from heat.- 3
Spoon the stuffing mixture over the flounder fillets. Wrap the ends of the fish under the stuffing to create a "roll". Place seam-side down in a rectangular baking dish.- 4
In a medium saucepan, melt the remaining 3 Tbsp. margarine. Stir in flour and a dash of salt. Gradually add milk and wine, cooking over medium to medium-high heat while stirring often until the sauce thickens.- 5
Pour the white wine sauce evenly over the stuffed fillets. Bake uncovered at 400°F for 20-30 minutes, or until the fish flakes easily with a fork.- 6
Sprinkle with shredded cheddar cheese and paprika. Return to the oven for a few minutes longer, just until the cheese is melted and bubbly. Serve immediately.NoteYou can substitute butter for margarine for a richer flavor.
Real crab meat can be used instead of imitation crab for a more luxurious taste.
If you don't have white wine, use additional milk or chicken broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
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