Stuffed Flounder Rolls Recipe

Name: Stuffed Flounder Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small flounder fillets, each about 3-4 oz.; 2-3 large white mushrooms; 4-6 ounces reduced fat sour cream (or full fat, but not fat free); 2-3 scallions, green parts only, roughly chopped; 1/4 cup dry bread crumbs; 1/2 teaspoon dry thyme; salt & pepper; 1 lemon, sliced; 1 tablespoon butter; 2/3 cup dry white wine or vermouth; Pinch sumac or paprika to garnish

Servings: persons

4 small flounder fillets, each about 3-4 oz.
2-3 large white mushrooms
4-6 ounces reduced fat sour cream (or full fat, but not fat free)
2-3 scallions, green parts only, roughly chopped
1/4 cup dry bread crumbs
1/2 teaspoon dry thyme
salt & pepper
1 lemon, sliced
1 tablespoon butter
2/3 cup dry white wine or vermouth
Pinch sumac or paprika to garnish

1
Put mushrooms and scallions in processor and process until finely chopped. Add sour cream, bread crumbs and seasonings and pulse to combine. Mixture should be somewhat stiff. Add more crumbs if too wet. Taste for seasoning and add more salt & pepper if needed.
2
Place a good amount of stuffing in center of fillet then bring each end over the filling. Place lemon slice on top and secure with a toothpick. Repeat for all fillets.
3
Melt butter in pan. Add wine and rest of lemon slices and simmer for 5minutes. Carefully transfer rolls to pan and cover. Simmer 8-10 minutes, or until fish is cooked through.
4
Plate and garnish with sumac or paprika for color. You may remove toothpicks at this point. Spoon a little of the pan sauce over all.

237

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 4 small flounder fillets, each about 3-4 oz., 2-3 large white mushrooms, 4-6 ounces reduced fat sour cream (or full fat, but not fat free), 2-3 scallions, green parts only, roughly chopped, and more.

Yes, Stuffed Flounder Rolls falls under the General 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 Flounder Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions