Today’s dish is an interesting one. It was absolutely DELICIOUS and one of our favorite fish recipes. However, things didn’t exactly go as planned. As you can see, the fish isn’t really “stuffed” but “topped”. The reason is that the recipe recommended flounder, so that’s what I bought. Unfortunately these flounder fillets are thick and short, i.e. not conducive to rolling up stuffing inside. So I decided to make the best of it and just smear the stuffing on top of the fillets. It turned out very tasty, but when I cut into the fish, all the topping kinda fell off and it wasn’t ideal. Next time I’ll actually be buying a thinner fish (maybe tilapia?) and trying to stuff them properly.
So about this stuffing mixture…it was SO GOOD! I actually ate several spoonfuls of it right out of the bowl and could hardly stop myself from eating more! I’m a huge fan of this stuffing mixture….oh my goodness it’s so delicious. The sauce is really good too. It’s primarily made up of chive and onion cream cheese which has lots of flavor. I typically don’t buy much flounder, but I’m glad I did! If you’re not sure if you’d like flounder or want to know more about its health benefits and how to cook it, check out this article from The Tasty World, “What Does Flounder Taste Like?”
Overall, the flavors in this dish were amazing, but the practicality of stuffing and rolling just didn’t work out. It was so good, though, that I’ll be trying it again and hopefully fixing those practical problems!
- 4 4-oz fresh or frozen fish fillets, approximately 1/4 inch thick
- 1 c frozen cut broccoli, thawed
- 1 beaten egg
- 1 8-oz container of cream cheese with chives and onion
- 1/4 c grated parmesan cheese
- 3/4 c herb seasoned stuffing mix
- 2 Tbsp milk
- 2 Tbsp dry white wine
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Preheat oven to 350 degrees F.
- For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix.
- Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks.
- Place fish in a greased baking dish. Cover and bake for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
- Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish.