Baked Stuffed Flounder Ricardo

Baked Stuffed Flounder Ricardo

Dick Tebaldi 0

"This baked stuffed flounder is easy to make ahead and serve to your guests. The sage stuffing and subtly flavored cream sauce bring accolades from seafood lovers!"

Ingredients 1 h {{adjustedServings}} servings 1056 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1056 kcal
  • 53%
  • Fat:
  • 42.9 g
  • 66%
  • Carbs:
  • 93.1g
  • 30%
  • Protein:
  • 68.9 g
  • 138%
  • Cholesterol:
  • 265 mg
  • 88%
  • Sodium:
  • 1434 mg
  • 57%

Based on a 2,000 calorie diet

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  1. In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.
  2. Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
  3. Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven. Serve stuffed fillets with cream sauce. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
  5. If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.
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Reviews 10

  1. 13 Ratings


I do not know what I did wrong but this was gross!The fish was very mushy even though it was cooked through. 4 cups of bread crumbs was entirely too much! I do not recommend (Sorry Dick! if you can tell me what I did wrong, please let me know!)


I made this for company, with a few small changes, and it was just wonderful! I used store bought stuffing and added extra sage and nutmeg to it. It took longer to cook than 30 minutes, but I will make it again. The sauce was terrific! A bit like a Newburg sauce...


If I could give this recipe ZERO, I would. Whatever you do, don't make it. I promise you'll be disappointed. It was the most disgusting thing I've ever had. Whoever wrote this recipe probably left out some necessary ingredients and steps. The stuffing flavor was ok but texture was disgusting, even after I tried adding eggs. Just water and bread crumbs? I dont think so. Also cooking fish in cream is a bad, bad idea -- they turn to total mush. Admittedly I put too much cream (being unfamiliar with cooking with cream) but the recipe didnt specify that you shouldn't add ALL of the cream -- not even half of it!