Elegant, but easy, this stuffed flounder gets a Mediterranean twist with a savory filling of tomatoes, roasted red peppers, Castelvetrano olives, and dill. Once assembled, the fillets bake hand-off in a delicate wine, garlic, and saffron sauce.

Prep – 15 minutes mins
Cook – 25 minutes mins
Serves – 4

Ingredients 

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 large or 2 small shallots, diced
• ▢ 3/4 cup grape tomatoes, quartered
• ▢ 1/2 cup roasted red peppers, chopped
• ▢ 1/4 cup pitted Castelvetrano olives, roughly chopped
• ▢ 1 tablespoon chopped fresh dill, plus extra for serving
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ 4 flounder fillets (about 1 1/2 pounds)
• ▢ 1/4 cup chicken stock
• ▢ 1/4 cup white wine
• ▢ 2 cloves garlic, minced
• ▢ Saffron threads

Instructions 

• Get ready. Arrange a rack in the middle of the oven and preheat to 375°F.
• Make the filling. Heat the olive oil in a skillet over medium-high heat. Add the shallots, tomatoes, and roasted red peppers. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to burst and the shallots have softened. Take the pan off the heat and stir in the olives and fresh dill. Season to taste with salt and black pepper.
• Stuff the fish. Lay the flounder fillets on a clean work surface. Season both sides of the fish with salt and pepper. Spoon 3 to 4 tablespoons of filling on top of each filet. There will be extra stuffing leftover. Working with one filet at a time, roll the fish around the filling and place it seam-side-down in a 9×9-inch or 11×7-inch baking dish.
• Bake the fish. Add the chicken stock, white wine, garlic, and saffron to the pan. Bake for 15 to 20 minutes or until the fish is flaky and cooked through.
• Finish and serve. Serve the stuffed flounder with the extra filling, spoon the pan sauce over the fish, and garnish with more chopped fresh dill.

Notes

• Substitute another fish: You can swap the flounder for another flat fish like fluke, sole, or halibut. If your halibut pieces are thick and meaty, consider cutting a slit in the middle and adding the filling using this method, rather than wrapping the fish around it. You can also make this dish with tilapia fillets.

Nutrition

Calories: 191.9kcal
Carbohydrates: 4.2g
Protein: 22.1g
Fat: 8.3g
Saturated Fat: 1.4g
Polyunsaturated Fat: 1.2g
Monounsaturated Fat: 4.5g
Trans Fat: 0.02g
Cholesterol: 76.5mg
Sodium: 516.7mg
Potassium: 418.5mg
Fiber: 1.1g
Sugar: 1.5g
Vitamin A: 421.1IU
Vitamin C: 13mg
Calcium: 57.3mg
Iron: 0.8mg