Baked Stuffed Flounder Ricardo

Baked Stuffed Flounder Ricardo


"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!"


1 h servings 1056 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  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 ...

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 ...

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 probabl...

Would not make this again.

The stuffing needs some chicken broth, butter, or something instead of the egg. We did not care for this recipe.

I gave this recipe four stars because it was fairly easy to prepare, yet is very impressive looking and would be a great dish to serve to guests. I would have given it five stars, but my husband...

I had to do some changing around with the recipie, I used box stuffing and did not roll the fish up, but it was good and I'd make it again

not bad will make again just needs some help. i'll try later and review others ideas. fish turned out very moist.

I liked this recipe. I used toasted, crumbled bread (food processor) for my stuffing base instead of bread crumbs. I also used a fairly big casserole dish so the fish wasn't submerged in sauce...