Stuffed Flounder Recipe
Are you looking for new ideas for cooking flounder fillets? This Stuffed Flounder Recipe is perfect for a special occasion but easy enough for a family dinner. The delicate white fish is filled with a creamy spinach and feta filling for tons of flavor without a lot of work.
If you’re a fan of fish recipes, be sure to check out my Blackened Swordfish Recipe as well.
Recipes like this make cooking at home so much fun. This is one of my favorite ways to cook fish fillets because it looks impressive without a bunch of difficult steps or ingredients.
I like to keep the toppings simple. A squeeze of fresh lemon juice and a little fresh parsley are really all this stuffed flounder needs.
Ingredients
- Flounder – Flounder has a mild flavor that works to let the flavor of the filling stand out.
- Spinach – I use cooked spinach in the stuffing.
- Cream cheese – This adds richness and helps the filling hold together.
- Feta cheese – Adds a salty, tangy flavor.
- Salt – Just a pinch to enhance the other flavors.
- Paprika – Adds flavor and color to the fish.
- Black pepper – Add as much or as little as you like.
See recipe card for quantities.
How to Make Stuffed Flounder
Step One: Mix the spinach, cream cheese, 1/2 tsp of salt, and the feta cheese in a bowl. Pat the flounder dry with a paper towel and place the fillets on a cutting board.
Step Two: Spoon the filling onto each fillet. Roll the flounder around the filling, then sprinkle with the remaining salt, paprika, and pepper. You can secure the rolls with toothpicks if needed.
Step Three: Preheat an oven-safe skillet over medium heat and add the olive oil. Add the stuffed flounder to the skillet.
Step Four: Brown the fish, 2-3 minutes per side. Transfer the skillet to the oven and cook until the fish reaches 145°F in the thickest part and flakes easily with a fork.
Step Five: Serve with fresh lemon juice and herbs, if desired.
Tips for Stuffing Flounder
Flounder fillets can be thin and delicate, so don’t worry if every piece doesn’t roll perfectly. Place the filling toward one end and gently roll the fish around it. If the roll wants to open, a toothpick will hold everything together while it cooks.
Also, don’t overfill the fillets. A little filling may peek out while the fish cooks, but too much can make them difficult to roll and transfer to the skillet.
Top Tip💡
Fresh flounder is wonderful when you can get it, but frozen works just fine for this recipe. Thaw it completely and pat it dry before adding the filling. Removing that extra moisture helps keep the finished dish from becoming watery.
Substitutions
- Seasonings – Garlic powder, Old Bay seasoning, cayenne pepper, or your favorite seafood seasoning can all be used to change up the flavor. You can tweak and season the filling to your preference.
- Fish – Another thin, mild white fish can work if flounder isn’t available. Just keep in mind that cooking time can vary depending on the thickness of the fillets.
Variations
- Butter – Add a little melted butter over the top of the fish before serving for extra richness.
- Parmesan cheese – Sprinkle Parmesan over the stuffed fish before baking.
- Crab Stuffing – Add lump crab meat to the spinach and cheese mixture for a seafood-stuffed variation. In addition to using crabmeat, cooked shrimp is a great choice.
- Breadcrumbs – If you aren’t keeping the recipe low carb or gluten-free, a small amount of panko bread crumbs can be added to the filling.
- Baked – You can also skip browning the fish and bake it in the oven instead. Place the stuffed flounder in a greased baking dish and bake at 375°F until the fish reaches 145°F and flakes easily with a fork, about 15-20 minutes depending on the thickness of the fillets.
See my All Purpose Seasoning and Greek Seasoning for more easy ways to season fish.
Equipment
You’ll need an oven-safe skillet, mixing bowl, cutting board, sharp knife, and meat thermometer. Toothpicks can also be helpful for securing the stuffed fillets.
Storage
Store leftover stuffed flounder in an airtight container in the refrigerator. For the best flavor and texture, I recommend eating the leftovers the next day.
Reheat gently so the fish doesn’t dry out. You can warm it in a covered skillet over low heat or in the oven just until heated through.
Common Questions
Since the thickness of the fillets can vary, I recommend checking the internal temperature rather than relying only on cooking time. The fish should reach 145°F in the thickest part and flake easily with a fork.
I like this with green beans, a simple salad, or Air Fryer Spaghetti Squash with a squeeze of lemon. Roasted vegetables or cauliflower rice would also keep the meal light.
It was most likely overcooked. Flounder is thin and cooks quickly, so check it toward the beginning of the suggested cooking-time range. Once it reaches 145°F and flakes easily, it’s ready to come out of the oven.
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Stuffed Flounder Recipe
Ingredients
- 12 oz flounder 2 fillets
- 1 cup spinach cooked
- 2 oz cream cheese
- 2 tbsp feta cheese
- 1 tsp salt divided
- 1/2 tsp paprika
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400.
- In a small mixing bowl combine the spinach, cream cheese, feta, and 1/2 tsp salt.
- Pat the flounder dry with a paper towel on a cutting board.
- Lay the fillet flat and place the stuffing on the fillet.
- Roll the flounder around the filling. Sprinkle with the remaining salt, pepper, and paprika.
- Preheat an oven-safe skillet to medium. Drizzle in the olive oil.
- Place the stuffed fillet onto the preheated skillet. Cook for 2-3 minutes on each side.
- Transfer to the oven and cook until the interior temperature is 140 and the fish flakes easily with a fork. The total cook time will be 10-15 minutes.
Nutrition
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Originally Published March 13, 2024. Revised and Republished August 12, 2026.
Loved it! Substituted low fat cream cheese! Awesome recipe! Served over a pasta made with legumes! Healthy and delicious!
fell in love with this recipe 5 thumbs 👍
The recipe doesn’t say when or where to add the feta Cheese. It does sound delicious.
I just fixed that. It is mixed into the filling. Hope you love it!
How much mayonnaise? It isn’t listed in the ingredients.
That was a typo, it should have said feta, not mayo. I didn’t use any may in this recipe. Sorry about that.