Stuffed Flounder with Lemon, Wheat Germ and Thyme Stuffing | Kretschmer Wheat Germ
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Stuffed Flounder with Lemon, Wheat Germ and Thyme Stuffing

KWG Stuffed Filet w/ Lemon, WG and Thyme Stuffing

Nutrition Facts

Serving Size: 1 piece of fish (219g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 100mg 33%
  • Sodium 780mg 33%
  • Potassium 410mg 12%
  • Total Carbohydrate 12g 4%
  • Dietary Fiber 2g 8%
  • Sugars 2g
  • Protein 25g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 8% Iron 8%
  • Vitamin E 20% Thiamin 10%
  • Folate 15% Phosphorus 50%
  • Magnesium 15% Zinc 10%

Simple yet elegant, this dish looks like it came out of a restaurant kitchen. Buy the freshest fish and wild shrimp, if possible, and serve with a roasted sweet potato and steamed vegetables.

Serves 4

2 tablespoons olive oil, divided

1 large shallot, peeled and chopped (about 1/3 cup)

1 clove garlic, peeled and finely chopped

4 ounces peeled shrimp, cut into 1/4-inch pieces

2 slices whole wheat bread, toasted, crusts removed and cut into 1/2-inch cubes

1 tablespoon fresh thyme leaves

1/8 teaspoon pepper

1/4 teaspoon salt plus additional, to taste

3 tablespoons Kretschmer Original Toasted Wheat Germ

1 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

4 5-ounce pieces white fish such as flounder or sole

Garnish: lemon wedges and thyme

Preheat oven to 350° F. Prepare rimmed baking sheet by brushing 1 tablespoon olive oil evenly on pan with a pastry brush.

In 10-inch skillet over medium heat, heat 1 tablespoon olive oil. Add shallots and garlic and cook for 1 to 2 minutes until softened but not browned. Stir in shrimp and saute, stirring often, for another 2 minutes until shrimp turns pink and is just cooked.

Turn heat off and stir in bread cubes, thyme, pepper, salt, wheat germ and lemon zest. Pour lemon juice over bread crumb mixture and stir to combine. (If mixture does not hold together, add some water or additional lemon juice just until it stays together.) Lay fish flat on prepared baking sheet. Place 1/4 of stuffing mixture in the center of each piece of fish. Fold the left side of fish over the stuffing and then bring the right side up over the top to seal stuffing in. Repeat with remaining pieces of fish.

Bake for 10 to 12 minutes or until fish is opaque and flakes easily. Remove from oven and garnish with a lemon wedge and thyme sprig.

Recipe Type: 

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