Stuffed Flounder

Stuffed Flounder with Imitation Crab

We had stuffed flounder with oven fried potatoes and broccoli for dinner. I made up my own recipe for the flounder and was pleased with how it turned out.

The potatoes were peeled, cubed, mixed with extra virgin olive oil, garlic powder, and salt. I tossed to coat and baked in a 400 degree oven for about 40 minutes, turning once. They were nicely browned and crispy.

The broccoli was left over from another meal. I microwaved it to put on the side. No reason to go crazy when I had the other dishes to prepare.

The flounder was the most labor intensive part of the meal. First, I had to make the stuffing. I used an 8 oz. package of imitation crab meat that I chopped to a fine mince. I added a couple Tablespoons of finely minced onion, then added some Italian bread crumbs, a couple Tbsp. mayonnaise, Old Bay Seasoning, salt, and 1/3 teaspoon of horseradish. Mix all ingredients together. I put foil on a small cookie sheet, then put the stuffing on the sheet in a straight line about 4 x 1 inches. Set this aside until the flounder is breaded.

I did something different with the flounder, at least for me. Rather than coating it with egg, which always slides off with the breading, I thinned some mayonnaise with milk then added salt and pepper. I cut the flounder filets in half and coated each half in the mayonnaise mixture and then in an Italian breadcrumb and cornmeal mixture. I put one half of the filet on each side of the line of stuffing on the cookie sheet. Bake for 17 minutes at 400 degrees along with the potatoes.

Dinner is served.

I don’t give exact measurements for most items because I believe everyone should make adjustments to suit their own tastes. You know best what you like!