Rice Stuffed Flounder

Flounder fillets rolled around a creamy brown rice and vegetable stuffing, then baked until the fish turns flaky and the filling is warm and set. The stuffing doubles as the side dish, so this is a complete dinner from one pan.

The rice cooks in a mixture of chicken broth, half-and-half, and cornstarch, which thickens into a creamy sauce that binds everything together. Sauteed mushrooms and onion go in first for flavor, then grated carrot and zucchini fold in off the heat. Dill ties the whole thing to the fish with that classic herb pairing.

Stuff each fillet generously, roll it up, and bake on top of any extra rice mixture. A dusting of paprika on top gives the fish a touch of color as it bakes.

Pro Tips

• Use thin flounder fillets that roll easily without cracking. If the fillets are thick, gently pound them between plastic wrap to an even thickness.
• Don’t overcook the rice stuffing on the stovetop. It continues to cook in the oven, so pull it while the rice still has a slight bite.
• Bake just 15 to 20 minutes. Flounder is delicate and dries out fast. Check at 15 minutes and pull it as soon as the fish flakes easily with a fork.
• Spread the extra stuffing in the baking dish first, then place the rolled fillets on top. It acts as a bed that keeps the fish moist from below.

Variations

• Sole swap: Use sole fillets instead of flounder for an equally delicate, slightly sweeter fish.
• Wild rice blend: Replace the brown rice with a wild rice blend for a nuttier, more textured stuffing.
• Lemon butter finish: Drizzle the baked fillets with melted butter mixed with fresh lemon juice and chopped fresh dill.