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    Home » Recipes » Seafood Recipes

    Easy Stuffed Flounder Florentine Recipe

    Published: Jul 5, 2022 · Modified: Sep 15, 2022 by Chef Dennis Littley

    634 shares
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    • Yummly
    5 from 54 votes
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    Pinterest image for stuffed flounder

    Stuffed Flounder Florentine is a delicious restaurant-quality dish that is perfect for a date night dinner or fancy dinner party. Yet easy enough to make a family for a week-night dinner.

    close up of baked stuffed flounder in a white casserole dish

    Mild flaky flounder stuffed with a mixture of spinach and cheese, baked to perfection in a mornay sauce is a classic stuffed flounder recipe that won’t break the bank, but impress your guests with its simple elegance.

    baked stuffed flounder in a white casserole dish on a white plate with lemons and parsley

    And the great part is, that it takes almost no time to prep! And did I mention it was OMG delicious?

    If you love flounder, my Crabmeat Stuffed Flounder and Fried Flounder are two of my favorite recipes.

    What ingredients do I need to make Stuffed Flounder Florentine?

    Ingredients to make stuffed flounder florentine

    Let’s start by gathering the ingredients we need to make Stuffed Flounder Florentine. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Can I make this dish with other fish?

    Absolutely! You can use any mild white fish fillets that you like. Tilapia, sole, perch, walleye. and even catfish are good fish to stuff. The fillets just need to be thin enough to roll.

    How do I make Stuffed Flounder Florentine?

    two images showing how to cook spinach.
    • Saute the baby spinach in a little olive oil, let the spinach cook down completely (add a little water if necessary), this should only take a few minutes.
    • Place the spinach in a colander to drain. When its completely cooled, squeeze out any remaining water. It should be moist, just not wet.

    How do I make Béchamel and Mornay Sauce?

    six images showing how to make béchamel sauce and a mornay sauce
    • In a saucepan melt the butter, then add in the flour and mix well to make a roux. Allow roux to cook on low heat for about 5 minutes to cook the flour.
    • Add your heated stock to the roux to make a bechamel.
    • Remove ¼ cup of the bechamel to add to your spinach.
    • Add the milk, and allow to cook for a few minutes, If the sauce is too thick it can be thinned out with a little more milk or water. You have now made a Veloute’.
    • Add the shredded cheddar (or cheese of your choice) and season with salt and pepper to taste.
    • You now have made this into a Mornay sauce. Set aside and allow to cool.

    How do I stuff flounder?

    The first step is to mix the cheese, spinach, roasted red peppers, and bechamel sauce together to make the stuffing mix for the flounder.

    four images showing how to stuff flounder
    • Place the flounder fillets on a sheet pan or flat surface.
    • Divide the stuffing between the flounder fillets.
    • Roll the flounder fillets so that the flounder surrounds the stuffing.
    • Place the fillets in two individual baking dishes or one large enough to hold all four rolls without them moving around too much. Make sure the fillets are seam side down so the flounder does not open up while baking.
    • Add a little water to the pan and place in a 350-degree oven for 15 minutes
    baked stuffed flounder casseroles filled with mornay sauce

    Remove from oven and drain off the water, add the mornay sauce to the casserole dish with the stuffed flounder rolls and return to the oven to bake for an additional 10 minutes ( I overfilled the dishes with mornay sauce and ended up taking some out. You should actually be able to see the flounder rolls).

    Finish baking the Stuffed Flounder for 10 – 15 minutes or until golden brown and bubbly.

    baked stuffed flounder in a white casserole dish

    Serve with lemon wedges and your favorite side dishes. Since I already had spinach in the dish, I served my stuffed flounder florentine with seasoned rice and it was ah-mazingly delicious!!

    Recipe FAQ’s:

    Can I make stuffed flounder ahead of time?

    Yes, you can. This dish can be prepared up to a day ahead of time. Make sure to keep it well covered and refrigerated until it’s time to bake the stuffed flounder. Then place the dishes in a preheated 350 degree F. oven for 35-40 minutes or until the top gets golden and bubbly.

    What kind of cheese can I use in the spinach stuffing?

    I like to use a blend of cheese in my mixture using mozzarella, goat cheese and gorgonzola. But you can use cheddar, swiss, gruyere, bleu cheese, fontina, or any cheese that you enjoy eating that melts well.

    Can I freeze cooked stuffed flounder?

    Yes, you can. Allow it to cool completely, then double wrap the container with plastic wrap to ensure freshness. When reheating allow the stuffed flounder to defrost in the refrigerator over night, then unwrap the plastic wrap and cover with foil. Bake at 350 degrees for 30-35 minutes or until an internal temperature of at least 165 degrees F has been reached.

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    baked stuffed flounder in a white casserole dish
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    5 from 54 votes

    Stuffed Flounder Florentine

    whether you use fluke or flounder you’re going to love this delicious Flounder stuffed with spinach and cheese then baked in a mornay sauce. Simply delicious!
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 901kcal
    Author: Chef Dennis Littley

    Ingredients

    Stuffed Flounder

    • 1 pound flounder 4 small fillets  3-4 oz each
    • 8 ounces baby spinach 
    • 1 tablespoons roasted red pepper small dice
    • 2 oz goat cheese
    • 2 oz shredded mozzarella
    • 2 oz gorgonzola cheese   or cheese of your choice
    • ½ cup bechamel sauce

    Mornay Sauce

    • 2 oz  butter
    • ¼ cup flour
    • 1 cup chicken stock shrimp stock or vegetable stock may be used instead
    • ½ cup milk
    • ½ cup shredded cheddar cheese
    • sea salt and black pepper to taste
    • 1 tsp Italian Parsley finely chopped parsley as garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Saute the baby spinach in a little olive oil. Let the spinach cook down completely (add a little water if necessary), this should only take a few minutes.
    • Place the spinach in a colander to drain. When it's completely cooled, squeeze out any remaining water. It should be moist, just not wet.
    • While the spinach is cooling start your Mornay sauce

    Mornay Sauce

    • In a saucepan melt the butter, then add in the flour and mix well to make a roux. Allow roux to cook on low heat for about 5 minutes to cook the flour.
    • Add the stock to the roux to make a bechamel.
    • Remove ¼ cup of the bechamel to add to the spinach mixture.
    • Add the milk, and allow to cook for a few minutes, If the sauce is too thick it can be thinned out with a little more milk or water. You have now made a Veloute’
    • Add the shredded cheddar (or cheese of your choice) and season with salt and pepper to taste.
    • You now have made this into a Mornay sauce. Set aside and allow to cool.

    Stuffed Flounder

    • Mix the goat cheese, shredded mozzarella, and gorgonzola cheese, spinach, roasted red peppers together. Try to separate the spinach a little to get the cheese and bechamel thoroughly mixed in with the spinach.
      If the mixture looks too dry add a little of the mornay into the mix, but the mixture should be soft and solid not runny.
    • Divide the stuffing between the flounder fillets and roll them, so that the flounder surrounds the stuffing.
    • Place the fillets in two individual baking dishes or one large enough to hold all four rolls without them moving around too much, make sure the fillets are seam side down so the flounder does not open up while baking.
    • Add a little water to the pan and place in a 350-degree oven for 15 minutes
    • Remove the casseroles from the oven and drain off the liquid. Add the mornay sauce to the casserole until it comes about ¾ of the way up the stuffed flounder rolls. Return to the oven to bake for an additional 10 – 15 minutes or until golden brown and bubbly.
    • Remove from the oven, garnish with chopped parsley and serve with your favorite sides.

    Nutrition

    Calories: 901kcal | Carbohydrates: 25g | Protein: 62g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 1366mg | Potassium: 1371mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12541IU | Vitamin C: 36mg | Calcium: 783mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Anna S

      August 17, 2013 at 11:04 pm

      5 stars
      I made this for supper tonight using tilapia instead of flounder, and it was a huge hit. It’s definitely going in the ‘make this again’ recipe file. The fish was perfectly cooked, and even my normally-picky mother came back for more. I did a medley of roasted summer vegetables as a side dish, which was colorful but simple enough to let the presentation of the stuffed fish be the star of the table. Great recipe, thanks for sharing it!

      Reply
      • Chef Dennis

        August 18, 2013 at 5:57 am

        hi Anna

        happy to hear that you enjoyed my recipe, and tilapia was good substitute for the flounder!

        Reply
    2. Kathy W

      July 10, 2013 at 9:06 am

      I made this for dinner two nights ago, and it was so delicious, that I bought more flounder and spinach, so I could make it again! Thank you, Chef Dennis!

      Reply
      • Chef Dennis

        July 10, 2013 at 10:06 am

        thanks so much for letting me know that you enjoyed the stuffed flounder so much you’re making it again!

        Reply
    3. chefandsteward.com

      February 19, 2011 at 6:46 am

      I like the look of this. I think it is a nice recipe for guests too. Could you sub any white fish for flounder? I haven't seen flounder in the markets in Dubai. You are such a great resource. Keep on doing what you are doing because you certainly do it well!!

      Reply
    4. Magic of Spice

      February 17, 2011 at 5:43 am

      Delightful recipe, looks so delicious…and a delicious giveaway as well! Hope you had a wonderful valentines day 🙂

      Reply
    5. Daydreamer Desserts

      February 17, 2011 at 4:34 am

      Wait… wait… wait… Chef? Did I hear you correctly? You have a box of this amazing toffee to give away? Please sign me up! 🙂

      Reply
    6. Lin Ann

      February 16, 2011 at 1:04 pm

      Looks so good!

      Reply
    7. grace

      February 16, 2011 at 6:40 am

      your skill continues to impress, dennis! great giveaway–the very thought of a pound of toffee makes me giddy. 🙂

      Reply
    8. Monet

      February 16, 2011 at 5:26 am

      What a great post! You know I would love that toffee 🙂 I think Ryan can relate to your wife's love/hate relationship with blogging. Sometimes, he wishes I didn't spend so much time on it…but mostly he loves the food we create for it! This flounder looks delicious, Dennis. I wish you could cook this for us on Friday night 🙂 Thank you for sharing, sweet man!

      Reply
    9. MarmandeintheKitchen

      February 16, 2011 at 3:16 am

      Yum, I love flounder, especially with a buttery sauce. Looks delicious!

      Reply
    10. 5 Star Foodie

      February 16, 2011 at 2:48 am

      The flounder florentine sounds amazing, I love the mixture of the cheeses in the spinach filling, excellent!

      Reply
    11. rosemarried

      February 16, 2011 at 12:45 am

      Your blog always makes me drool. This looks positively gorgeous, I will have to try it!

      Reply
    12. Drick

      February 16, 2011 at 12:24 am

      that's the thing about the mother sauces, you can can't go wrong starting out with one… great stuffed fish, flounder is a favorite of mine…

      Reply
    13. Kate @ Diethood.com

      February 16, 2011 at 12:15 am

      I'm glad you're busy with your blog because I love it! I really enjoy reading your posts and copying your recipes. 🙂 Such as this one… great choice of fish and I love the stuffing…my husband will be over the moon when I prepare it for him.

      Reply
    14. Juliana

      February 15, 2011 at 11:32 pm

      Dennis, your stuffed flounder looks delicious with the sauce that you have with it…mornay sauce 🙂

      Reply
    15. Mikaela Cowles

      February 15, 2011 at 10:01 pm

      Salivating and not even hungry…

      Reply
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