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Cook'n with Betty Crocker 
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Baked Flounder And Stuffing |
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Serves: 4 Print this Recipe4 ounces french bread diced (about 4 cups) 1 cup green onions sliced 1 cup celery sliced 3 tablespoons margarine 1/2 teaspoon marjoram dried, crushed 1/4 teaspoon thyme dried, crushed 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cups mushrooms sliced 1 pound flounder filets thin 1 tablespoon lemon juice Paprika 1 tablespoon parsley chopped Preheat oven to 375°. Place bread evenly in a shallow 1 1/2 -quart baking dish. Bake for 15 minutes or until top layer is lightly browned; set aside. Meanwhile, in a 3-quart saucepan over medium heat, sauté green onions and celery in margarine for 10 minutes or until celery is crisp-tender. Stir in marjoram, thyme, salt and pepper. Stir in mushrooms and bread until well mixed. Pat evenly in bottom of the baking dish. Place fillets on stuffing, covering as much of the stuffing as possible. Sprinkle with lemon juice and paprika. Top with parsley. Cover with foil. Bake for 35 minutes or until fish is opaque. Baked Flounder And Stuffing comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Baked Ziti Gourmet Pork Chops Hawaiian Burgers Lemon-Peppered Chicken Pork And Green Onions Sherried Scallops Sole With Cucumber Sauce Spiced Moroccan Lamb Stew Stuffed Shells Florentine Swiss Turkey Cutlets |
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