Stuffed Bass Or Flounder Recipe

Name: Stuffed Bass Or Flounder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 or 4 bass fillets or 2 small flounder; 8 Tbsp. butter or margarine; 1/2 c. green onions, chopped; 1/2 c. celery, chopped; 1/2 c. green pepper, chopped; 1 garlic clove or 1/2 tsp. minced garlic; 1 Tbsp. all-purpose flour; 1/2 c. dry wine or chicken bouillon; 1/2 c. milk; 1/2 lb. shrimp, cooked, peeled and chopped; 1/2 lb. crabmeat, drained and shredded; 1/2 c. bread crumbs; 2 Tbsp. parsley, chopped; 1 egg, beaten lightly; salt and pepper to taste; dash of cayenne pepper; paprika; lemon juice

Servings: persons

3 or 4 bass fillets or 2 small flounder
8 Tbsp. butter or margarine
1/2 c. green onions, chopped
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1 garlic clove or 1/2 tsp. minced garlic
1 Tbsp. all-purpose flour
1/2 c. dry wine or chicken bouillon
1/2 c. milk
1/2 lb. shrimp, cooked, peeled and chopped
1/2 lb. crabmeat, drained and shredded
1/2 c. bread crumbs
2 Tbsp. parsley, chopped
1 egg, beaten lightly
salt and pepper to taste
dash of cayenne pepper
paprika
lemon juice

1
Season fish with salt.
2
Saute onion, celery, green pepper and garlic in 4 tablespoons butter until tender.
3
Blend in flour.
4
Add wine or chicken bouillon and milk.
5
Stir until thick.
6
Add shrimp, crab, bread crumbs, parsley and egg.
7
Season with salt and pepper and cayenne pepper.
8
Place stuffing on fish fillets and roll up and secure with toothpicks.
9
Place in buttered baking pan.
10
Cover with foil.
11
Bake at 350u00b0 for 25 minutes.
12
Brush with remaining butter and sprinkle with paprika and lemon juice.
13
Bake uncovered for 10 minutes.
14
Spoon pan juices over fish and serve.
15
Serve with a tossed salad and corn muffins.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 or 4 bass fillets or 2 small flounder, 8 Tbsp. butter or margarine, 1/2 c. green onions, chopped, 1/2 c. celery, chopped, and more.

Yes, Stuffed Bass Or Flounder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bass Or Flounder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions