Stuffed Flounder with Tomatoes, Roasted Red Peppers, and Olives Recipe
This Stuffed Flounder recipe features delicate flounder fillets rolled around a vibrant filling of grape tomatoes, roasted red peppers, and Castelvetrano olives, complemented by fresh dill and a fragrant saffron-infused sauce. Baked to perfection, this dish combines Mediterranean flavors with a simple, elegant preparation ideal for a healthy and impressive meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Filling and Seasoning
- 1 tablespoon extra virgin olive oil
- 1 large or 2 small shallots, diced
- 3/4 cup grape tomatoes, quartered
- 1/2 cup roasted red peppers, chopped
- 1/4 cup pitted Castelvetrano olives, roughly chopped
- 1 tablespoon chopped fresh dill, plus extra for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Fish and Sauce
- 4 flounder fillets (about 1 1/2 pounds)
- 1/4 cup chicken stock
- 1/4 cup white wine
- 2 cloves garlic, minced
- Saffron threads, a pinch
Instructions
- Preheat Oven: Arrange a rack in the middle of your oven and preheat to 375°F to ensure even cooking for the stuffed fish.
- Prepare Filling: Heat the olive oil in a skillet over medium-high heat. Add the diced shallots, quartered grape tomatoes, and chopped roasted red peppers. Cook for about 5 minutes, stirring occasionally until the tomatoes begin to burst and the shallots soften. Remove from heat and stir in the roughly chopped Castelvetrano olives and chopped fresh dill. Season the filling to taste with kosher salt and freshly ground black pepper.
- Stuff the Flounder: Lay the flounder fillets on a clean work surface and season both sides with salt and pepper. Spoon about 3 to 4 tablespoons of the prepared filling onto each fillet. Roll each fillet around the filling and place seam-side down in a baking dish (9×9-inch or 11×7-inch). You will have extra stuffing left over.
- Add Sauce and Bake: Pour the chicken stock, white wine, minced garlic, and a pinch of saffron threads into the pan around the fish. Bake in the preheated oven for 15 to 20 minutes, or until the fish is flaky and cooked through.
- Serve: Serve the stuffed flounder topped with the extra filling and spoon the pan sauce over the fish. Garnish with additional chopped fresh dill for a fresh and aromatic finish.
Notes
- Fish Substitutes: You can replace the flounder with other flat fish such as fluke, sole, or halibut. For thick halibut fillets, consider making a slit in the middle and inserting the filling rather than rolling.
- Alternative Use: Tilapia fillets can also be used as a substitute.
