Prawn Stuffed Flounder

    45 minutes

    For a real seafood treat, try these fresh flounder fillets filled with cocktail prawns and baked. This recipe can be doubled, or even tripled.

    45 people made this

    Serves: 4 

    • 1 tablespoon lemon juice
    • 2 tablespoons thinly sliced spring onion
    • 1 clove garlic, minced
    • 1/4 cup dry white wine
    • 4 (180g) fillets flounder
    • 200g cooked cocktail prawns
    • salt to taste
    • ground black pepper to taste
    • 1/4 teaspoon paprika
    • 2 tablespoons butter
    • 1 tablespoon plain flour

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a small bowl, combine lemon juice, spring onion, garlic and wine. Set aside.
    2. Lay fillets flat and divide prawns evenly among them in a band across one end of each fillet. Roll up around prawns and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper and paprika. Pour lemon juice mixture over the fish. Cover.
    3. Bake at 180 degrees C for 25 minutes.
    4. When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over fish and serve.

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    Reviews in English (34)


    This would be a five star recipe if you use a different fish and don’t use the drippings to make the sauce. If this recipe looks good to you but you don’t like fishy tasting fish just make these small changes. Either make sure you are using DOVER SOLE (only sole that is not fishy!) or use Orange Roughy. Or just any white fish that is extremely mild. And to make the sauce double the lemon juice mixture and use half for cooking the fish and the other half for making the sauce. Then the sauce is excellent (on lots of things) and there is no fishy tasting anything!!!! You can also replace the shrimp for crab if you choose.  -  01 Aug 2008  (Review from Allrecipes USA and Canada)


    This was very easy to make. A nice way to use sole. The only change I made to the recipe was adding a bit of red pepper to the sauce. Very tasty.. will make again.  -  27 Apr 2002  (Review from Allrecipes USA and Canada)


    Awesome, awesome, awesome. I am going make it again this weekend.  -  15 Feb 2002  (Review from Allrecipes USA and Canada)