Stuffed Flounder
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One of my favorite ways to elevate flounder is to stuff it with a cheesy spinach mixture. It’s oven baked until golden and perfect for a weeknight dinner or something a little more fancy.
My stuffed flounder recipe was a happy accident
My family adores my stuffed salmon recipe, so I wanted to see how it would fare with a milder fish. I initially wanted to do it with tilapia, but my grocery store only had small fillets, so I used what they had on hand: flounder, and I’m so glad I did.
Because flounder fillets are quite thin, it was easy to roll around a cheesy spinach mix without falling apart. Here’s why you should try them out:
- Flaky fish, creamy filling. I’m impressed with how tender the flounder stayed and how well it complemented the creamy filling. My partner polished off two whole portions!
- Easy to prep. If I’m short on time, I stuff the flounder and keep it chilled before baking (up to 4 hours ahead).
- Weeknight or entertaining-friendly. I’ve made this fish for weeknight dinners (all up it’s about 30 minutes), but I’ve also served it to guests several times when they’ve come round for dinner.
If you’re looking for a new way to jazz up some flounder, make this with me!
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Flounder fillets. I tested a few different-sized fillets and found that 4 to 6 ounces was the sweet spot for holding the filling tightly. Frozen flounder works, but you do need to thaw it beforehand. Pat it very dry to remove excess moisture.
- Olive oil, salt, and pepper. Season the fish before stuffing.
- Cooked baby spinach. Baby spinach is mild-tasting and mixes into the cheese much more easily than regular spinach. I recommend draining it before assembling with the cheese and egg.
- Egg. It binds the cheese-and-spinach mixture and keeps it from spilling out of the fish.
- Cheese mixture. I use a three-part mix: feta for a salty bite, mozzarella for gooey stretch, and softened cream cheese for extra creaminess.
- Unsalted butter. I like adding a few tablespoons of butter into the oiled baking dish to add richness to the fillets.
How to make stuffed flounder
Step 1- Sauté the spinach. I do this in a skillet with a spoonful of water.
Step 2- Make the filling by adding the spinach to a bowl with the egg and cheeses.
Step 3- Place the fish fillets on a flat surface, smooth side up. Add spoonfuls of the filling to the center (closer to the wider end), then roll toward the tail.
Step 4- Add the rolled flounder fillets to a baking dish, season the top, and drizzle with olive oil. Add the cubed butter.
Step 5- Bake for about 17 minutes, or until the fish reaches 145°F.
Arman’s recipe tips
- Lay the fillet smooth side up. When adding the filling, I find placing the fillets on a cutting board, smooth side up, holds the filling in much better.
- Don’t overfill. I find two tablespoons of filling per fillet is plenty. Too much cheese actually pushes out the sides as it melts, and the fish unravels. Spoon the filling onto the wider end and roll towards the tail.
- Place the stuffed fish seam-side down. Setting them seam-side down in the baking dish keeps them closed. If they still look loose, I like to secure each one with a toothpick and remove it before serving.
- Don’t overbake. Flounder is thin and cooks quickly, so check at the 17-minute mark. It’s done when the fish turns opaque and flakes easily, at an internal temperature of 145°F.
Stuffed Flounder
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a small skillet, add a drop of water and place over medium heat. Once hot, add the spinach and cook for 2-3 minutes, until soft and wilted. Remove excess moisture and add to the bowl.
- Add the softened cream cheese, mozzarella, crumbled feta, and egg to the same bowl. Mix until combined.
- Place the flounder fillets smooth side up on a chopping board. Place two heaping tablespoons of the cheese mixture onto the fillets, closer to the larger side. Roll up the fillets from the large side to the smaller side. Repeat the process until all the flounder is stuffed. If you're struggling to keep them intact, insert a skewer or toothpick to hold everything in place.
- Add the stuffed flounder to a large baking dish (I use about a 9 x 13-inch dish) and season the tops with salt and pepper. Drizzle with olive oil and place the butter cubes around them.
- Bake for 17 minutes, or until the fish is opaque and reaches an internal temperature of 145°F.
- Remove the stuffed flounder from the oven and serve immediately.
Notes
Nutrition
What to serve with flounder
I find the stuffed flounder packs in tons of flavor, so I like to keep the sides simple. This flounder goes well with:
- Vegetables: My sauteed broccolini and sauteed carrots work really well and cook quickly. I usually do it about 10 minutes before the flounder is done.
- Salads: I recently re-made my keto coleslaw, which paired really well, and my partner really enjoyed it with a cucumber salad.
- Potatoes and rice: Nothing beats potatoes, whether they are whole (air fryer baked potato) or something a little more fancy (like air fryer baby potatoes). I also love basmati rice.
