Greek Inspired Stuffed Flounder

When fish is done right, I consider giving up meat.

I’m sure you guys think i’m dramatic, but i’m really just being honest. A well seasoned and cooked piece of fish is life changing, and even more so when it’s seasoned well, cooked well AND stuffed with the most delicious stuffing (aka broccoli, kalamata olives, mushrooms, marinated artichoke hearts and whole grain mustard. I’m being serious when i say that this fish is absolutely outstanding and takes no time to put together. The filling is just dumped into the food processor, processed until it’s chunky but still sticks together and then piled high on lightly breaded pieces of fish and loosely rolled up to bake for 25 minutes. All in all, you can have a gorgeous and healthy meal on the dinner table in 35 minutes flat. Seriously. And even more awesome, for those of you looking to entertain impressively, HELLO! HERE IT IS! I usually pair this meal with some veggie rice and a salad. It’s perfect for No-Meat Mondays, Lent, meal preps or just a casual dinner at home. Also, pro tip, this filling can be (and always is) eaten from a spoon. It’s just so freaking good. I promise you guys that i’m going to be working on a version of this filling as a dip. I mean, can you say tapenade?

Give this recipe a try, leave a comment your feedback and some love. If you make this dish and share it on social media, use the hashtag #Hungrilyhomemaderecipe

Total Time: 35 minutes

Yield: 3-5 servings (depending on how many pieces of fish everyone wants to eat!)

Ingredients

1. 5 fillets of Flounder

2. 1 cup of fresh broccoli florets

3. 3 large mushrooms

4. 1/2 cup pitted Kalamata olives

5. 1/2 cup marinated artichoke hearts

6. 1 tbsp whole grain mustard

7. 3 tsp salt

8. 1 cup bread crumbs

9. 2 eggs, beaten

10. 1 tsp chili powder

11. 2 tsp garlic powder

12. juice of 1 lemon

13. cooking spray or olive oil

Method

Preheat oven to 350 F.

1. In a food processor, processes your broccoli, mushrooms, olives, artichoke hearts, grainy mustard and 1 tsp of salt. You want your mixture to be mushy but still have some small chunks.

2. Make your breading mixture by combining your bread crumbs, 2 tsp salt, chili powder and garlic powder together. Mix them until well combine.

3. Bread your flounder fillets by first dipping your fillet into the beaten egg mixture followed by the bread crumbs. Pay close attention to ensuring each fillet is well coated with the egg and bread crumb mixture. This will help to create a crusty outside.

4. Spoon 2 heaping spoonfuls of the filling mixture onto each fillet and gently roll them up (loosely), to create a pocket of the filling.

5. Lay your rolled flounder on a parchment lined baking sheet and coat in cooking spray or brush with olive oil.

6. Bake your fillets for 25 minutes. Do not over cook or the fish will lose its natural juices. Remove from oven and spritz each fillet with a heavy helping of lemon juice. Serve with your favorite salad and rice! Enjoy!