July 17, 2009

Stuffed Flounder Rolls with Lemon Broccoli Rice

These rolls are just delightful.

Stuffed Flounder Rolls with Lemon Broccoli Rice 
6 to 8 servings 

1/3 cup salted butter -melted
1/3 cup lemon juice
1/4 tsp pepper
1/8 tsp paprika
1 1/3 cups cooked brown or white rice
1 cup sharp cheddar cheese -grated
1/2 pound fresh broccoli florets -stemmed and coarsely chopped
2 pounds flounder or sole fillets
1 cup fish or chicken stock

Preheat oven to temperature 375°F.
Combine first 4 ingredients in a bowl and set aside.
Combine cooked rice, cheese and broccoli in a separate bowl.
Add 1/4 cup of the lemon butter to rice mixture. Use some of the lemon butter to coat a shallow ovenproof baking dish and set the remainder aside.
Lay fillets flat on a sheet of wax paper. Divide the rice stuffing equally and place portion on the wide end of each fillet. Gently roll up, secure with toothpicks, and place seam side down in prepared baking dish. Add fish stock to butter mixture and pour remaining butter sauce over rolled stuffed fish.
Bake 20 minutes or until fish flakes easily when tested with a fork.
Remove toothpicks before serving.


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