Baked Stuffed Flounder



2 Pounds of flounder filets. (You can also use cod, haddock, or tilapia.)

2 Pieces well-toasted farmhouse white bread.

3 Pieces well-toasted honey wheat bread.

1/2 Cup minced sweet onion.

2 Celery stalks

2 Tablespoons minced fresh parsley

1 Tablespoon minced fresh oregano

1 Tablespoon minced fresh rosemary

(If you can’t get fresh herbs, substitute a tablespoon of dried Italian seasonings.)

5 Cloves garlic

3 Tablespoons melted butter

1 Tablespoon salt

1/2 Teaspoon black pepper

Canola oil spray


Preheat oven to 400 degrees with the rack set in the middle.

Spray glass baking dish or pan with canola oil. Layer fish evenly on the bottom. Place in refrigerator while you prepare stuffing.

Mince celery and onion. Crush or finely mince garlic. Place in a large mixing bowl.

Cut bread into tiny cubes and set in another bowl. Remove parsley, oregano and rosemary leaves from stems and mince. Mix herbs together on cutting board.

If you don’t have a food processor, stir the bread cubes, herbs and celery and onions and garlic, together with salt, pepper and melted butter.

If you do have a food processor, place the bread cubes in it, add herbs and run until the herbs are mixed in. Do not run long enough for the cubes to turn into fine bread crumbs. Depending on the size of your food processor, you may have to do this in more than one batch.

Pour the processed bread crumbs and herbs into the large bowl with the celery, onion and garlic. Add salt and black pepper. Then stir in melted butter until the ingredients are evenly mixed. (If you like moister stuffing, add an additional 1 to 2 tablespoons of butter.)

Layer the stuffing on top of the fish and bake for 25 minutes.

Congratulations! You’ve made Baked Stuffed Flounder. Please visit for easy, step by step recipes and videos for dozens of other delicious dishes.


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