Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing Recipe

Name: Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium eggplant, peeled and small diced; Salt; Cayenne; 1 cup chopped onions; 1/2 cup chopped celery; 1 teaspoon chopped garlic; 4 cups left-over cornbread crumbs; 1 to 2 cups chicken stock; 1 tablespoon chopped fresh parsley leaves; 4 (6-ounce) flounder fillets; Recipe courtesy Emeril Lagasse, 1999.; 1 teaspoon olive oil; 2 shallots, sliced thin; Salt; Freshly ground pepper; 1 pound haricots verts, cleaned; 1/4 cup water; Recipe courtesy of Emeril Lagasse, 1999; 1/4 cup plus 2 tablespoons olive oil; 3 tablespoons chopped onions; 3 tablespoons chopped green bell peppers; 1 tablespoon seeded and minced jalapeno peppers; 1 tablespoon minced garlic; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 cup peeled, seeded and chopped tomatoes; 3 bay leaves; Creole seasoning; Pinch of crushed red pepper

Servings: persons

2 tablespoons olive oil
1 medium eggplant, peeled and small diced
Salt
Cayenne
1 cup chopped onions
1/2 cup chopped celery
1 teaspoon chopped garlic
4 cups left-over cornbread crumbs
1 to 2 cups chicken stock
1 tablespoon chopped fresh parsley leaves
4 (6-ounce) flounder fillets
Recipe courtesy Emeril Lagasse, 1999.
1 teaspoon olive oil
2 shallots, sliced thin
Salt
Freshly ground pepper
1 pound haricots verts, cleaned
1/4 cup water
Recipe courtesy of Emeril Lagasse, 1999
1/4 cup plus 2 tablespoons olive oil
3 tablespoons chopped onions
3 tablespoons chopped green bell peppers
1 tablespoon seeded and minced jalapeno peppers
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 cup peeled, seeded and chopped tomatoes
3 bay leaves
Creole seasoning
Pinch of crushed red pepper
2 cups chicken stock
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley

1
Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the oil.
2
When the oil is hot add the eggplant.
3
Season with salt and cayenne.
4
Saute for 3 to 4 minutes, or until slightly wilted.
5
Add the onions and celery.
6
Season with salt and cayenne.
7
Continue to saute for 3 minutes.
8
Remove from the heat and cool completely.
9
In a mixing bowl, combine the eggplant mixture, garlic and cornbread.
10
Mix well.
11
Stir in the chicken stock.
12
Let the dressing sit for 20 minutes.
13
If the dressing is too dry add more liquid.
14
Season the flounder with the remaining olive oil, salt and cayenne.
15
Place the fish, skin side up, on a parchment paper lined sheet pan.
16
Place 1 cup of the dressing on half of each fillet.
17
Fold the fillets in half over the dressing and press down lightly to secure.
18
Place the fish in the oven and bake for 10 to 15 minutes.
19
Remove from the oven and garnish with parsley.
20
Serve with sauce Piquant and Steamed Haricots Verts.
21
Heat a large saute pan.
22
When the saute pan is hot, add the olive oil.
23
Add the shallots and saute until soft, about 3 or 4 minutes.
24
Season with salt and pepper.
25
Add the green beans and saute for 2 minutes.
26
Add the water.
27
Cook for 4 more minutes, or until beans are al dente.
28
Season with salt and pepper.
29
Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat.
30
Add the onions, green pepper, jalapenos, garlic, thyme, and oregano.
31
Season with salt and pepper.
32
Saute for 2 minutes.
33
Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock.
34
Season with salt and freshly ground black pepper.
35
Bring to a boil and cook for 5 minutes.
36
Reduce the heat and simmer for 20 minutes.
37
Remove from the heat.
38
Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running.
39
Pour back in the saucepan and stir in the parsley.
40
Serve warm.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium eggplant, peeled and small diced, Salt, Cayenne, and more.

Yes, Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing

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