Best Stuffed Flounder Wrapped In Chard Recipes

LINDA'S STUFFED HADDOCK OR FLOUNDER

Steps:

• Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
• Squirt with fresh lemon juice, and dot with pats of butter.
• Take the sleeve of Ritz crackers and crush finely in a bowl.
• Add crabmeat to it, and mix well.
• Add 1 stick of melted butter to it, and mix well.
• Spread a 1" thick layer over your fish fillets.
• Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
• Serve with fresh lemon squirted on top.

FLOUNDER ROLL-UPS

Steps:

• In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
• Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
• If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque.
• Remove to a large bowl.
• Add the bread crumbs and cheese and stir to combine.
• Place the flounder on a work surface.
• Evenly divide the shrimp mixture among the fillets, spreading almost to the edge.
• Roll the fillets from a short end to enclose the filling.
• Secure with wooden picks.
• Place the rolls in a 13" x 9" baking dish.
• Pour the wine into the dish.
• Sprinkle with the parsley.
• Bake for 15 minutes, or until the fish flakes easily.

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Filling:.
• In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
• Add garlic and cook for 1 minute.
• Add spinach and lemon zest and cook until heated through.
• Add parsley and stir through.
• Remove from heat and keep warm.
• Sauce:.
• Place cream and wine in saucepan over medium heat and bring to gentle simmer.
• Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
• Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
• Season fish fillets with additional salt and the pepper.
• Divide the spinach mixture evenly among the fillets.
• Roll up fillets and place seam side down on the cooked rice.
• Pour cheese sauce over all.
• Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
• Note: Serving size is approximate. The original recipe said "serves 4-6".

STUFFED FLOUNDER WRAPPED IN CHARD

Steps:

• Preheat oven to 375 Fahrenheit.
• Select 4 large, whole leaves of chard. Cut off the stems and, with a sharp knife, shave off any thick part of the center ribs. Set the prepared leaves aside, then chop the remaining chard and set it aside.
• Briefly heat the olive oil in a large nonstick skillet. Add the scallions and saute them one minute. Add the garlic, saute for 30 seconds, add the reserved chopped chard, salt, red pepper flakes, and ground pepper, saute about 5 minutes or until the chard is just cooked and reduced in volume.
• Place the fillets on a work surface. Spread each fillet with 1/4 of the cooked vegetable mixture. Roll up the fillets, starting with the tail (narrower) end. The wrap one reserved chard leaf around each roll.
• Spray a baking dish with the vegetable oil. Place the wrapped fish rolls in the dish and spray the tops of the rolls with vegetable oil.
• Place the baking dish in the hot oven and bake the fish rolls for 15 minutes, or 20 minutes if the fillets are on the thick side.