Stuffed Flounder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 Flounder Filets (or any mild fish you like)1 package Imitation Crabmeat, chopped1/2 cup plain bread crumbs1/2 green pepper, chopped1 small onion, chopped1 carrot, shredded1 celery stalk, choppped1 bunch parsley, chopped1 handful fresh spinach, chopped4 TB 1% milk (up to 1/4 cup if needed)1 TB butter or olive oilOld Bay Seasoning 1 tsp or more to tasteLemon wedges to squeeze on fish (optional)
Preheat oven to 350 degrees.
Melt butter in skillet, add chopped onion, celery and green pepper. Saute until tender on Med. heat. Add carrots, spinach, parsley, and crabmeat. Sprinkle in Old Bay Seasoning. Add breadcrumbs and stir in 4 TB of milk or until the mixture is combined well and starts to stick together.
Pile stuffing on top of the fish filets evenly and bake for 20-30 minutes or until fish flakes and is cooked through.
Squeeze lemon wedge over fish if desired.
Number of Servings: 5
Recipe submitted by SparkPeople user WIGS366.
Melt butter in skillet, add chopped onion, celery and green pepper. Saute until tender on Med. heat. Add carrots, spinach, parsley, and crabmeat. Sprinkle in Old Bay Seasoning. Add breadcrumbs and stir in 4 TB of milk or until the mixture is combined well and starts to stick together.
Pile stuffing on top of the fish filets evenly and bake for 20-30 minutes or until fish flakes and is cooked through.
Squeeze lemon wedge over fish if desired.
Number of Servings: 5
Recipe submitted by SparkPeople user WIGS366.
Nutritional Info Amount Per Serving
- Calories: 262.5
- Total Fat: 5.1 g
- Cholesterol: 97.2 mg
- Sodium: 409.6 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.6 g
- Protein: 36.4 g
Member Reviews
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KGUS1921
Butter is not listed in the ingredients, but is in the instructions. Using butter will change the obviously change the fat and calorie counts. I used a little EVOO and 1 pat of butter. Also added 1/4 C egg substitute to help bind stuffing. It is in the oven and I'm looking forward to tasting. - 4/19/08
Reply from WIGS366 (12/9/09)
Thank you for letting me know. I have revised the recipe to include the butter in the ingredients list. Sorry for any inconvenience.