Stuffed Flounder

Stuffed Flounder

1 tablespoon olive oil
1/2 pound peeled and deveined shrimp, cut up (or use the small shrimp)
1/2 teaspoon minced garlic
1/3 - 1/2 cup unseasoned dried bread crumbs
2 tablespoons grated parmesan cheese
1 pound flounder fillets
1/4 cup white wine or non-alcoholic white wine
1/2 tablespoon parsley

Preheat the oven to 350°F.

Heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque. Remove to a large bowl. Add the bread crumbs and cheese and stir to combine.

Place the flounder fillets on a work surface. Evenly divide the shrimp mixture among the fillets, spreading almost to the edge. Roll the fillets around the filling from the short. Secure with wooden picks.

Place the rolls in a 13"x9" baking dish. Pour the wine into the dish and over the fish. Sprinkle with the parsley. Bake for 15 minutes or until the fish flakes easily.

Makes 4 servings.

With an oblong shape, this fish skillet is perfect for whole fish or large fillets. It's from All-Clad, a professional quality pan that also serves you well as you sear pork tenderloin and cuts of beef. All-Clad 2-pc. Stainless Oval Fish Skillet with Fish Turner

• Replace the flounder with any thin fillets of whitefish. Sole works well, but so do thinner fillets of haddock, halibut or cod.

• Stuffed fish will taste just as wonderful with pieces of scallop or crab in the filling. Or mix it up and use a combination of two or three seafoods for the filling.