Flying Flounder Stuffed Roll-Ups

Yield: 2-3 Servings


4 Tbsp Flying Olive Lemon Extra Virgin Olive Oil, more for drizzling

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 medium shallot, minced OR 1 small onion

1 rib celery, chopped fine

1 small carrot, grated

¼ cup fresh parsley, chopped OR 2 Tbsp dried parsley

¼ cup bread crumbs

½ tsp Italian seasonings, with our without red pepper flakes, your choice

1 Tbsp lemon juice

4 ozs shelled and deveined shrimp, chopped (about 12-15 med-small shrimp)

1 lb (6-8 small-medium) flounder fillets

½ tsp paprika

Sea salt and freshly ground black pepper

Lemon wedges, if desired


In a skillet, add 3 Tbsp Flying Olive Lemon EVOO and 1 Tbsp Flying Olive Butter EVOO and heat on medium.  Add shallot, celery, carrot and cook about 3-4 minutes until tender.  Remove from heat.  Add parsley, bread curmbs, Italian seasonings, lemon juice, and shrimp.  Stir occasionally.

Turn the oven on to 350 degrees.  Grease a 9 x 13 baking dish with a little Lemon EVOO.

Add about 1-2 Tbsp of the filling to a flounder fillet.  Starting at the short end, roll it up and secure it with a toothpick (or 2). Place the fillet in the baking pan.  Continue rolling the remaining fillets.

Drizzle a little Lemon EVOO on the rolled up fillets.  Sprinkle paprika on the fillets and a little sea salt and freshly ground black pepper.

Place in oven for approximately 30 minutes.  Check for doneness, being sure not to overcook.  Serve with a lemon wedge.

Submitted by Barb L.