Get ready to transform your dinner table with a mouthwatering coastal-inspired dish that combines the delicate sweetness of flounder with the rich, rustic flavors of eggplant and cornbread. This recipe is not just a meal; it's a culinary journey that will transport your taste buds to a charming seaside kitchen, where traditional American cooking meets gourmet creativity. Whether you're looking to impress dinner guests or treat yourself to an extraordinary home-cooked meal, this roasted flounder stuffed with eggplant and cornbread dressing is about to become your new favorite showstopper!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 flounder fillets
- 1 medium eggplant, diced
- 2 cups cornbread, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the flounder cooks evenly and the dressing becomes golden and crispy.
- Prepare the eggplant by dicing it into small cubes. Place the diced eggplant in a colander, sprinkle with a little salt, and let it sit for about 15 minutes to draw out excess moisture. This will help to prevent the dressing from becoming soggy.
- While the eggplant is sitting, crumble the cornbread into a large mixing bowl. If you are using store-bought cornbread, you can break it into pieces with your hands or pulse it in a food processor until crumbly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
- Rinse the salted eggplant under cold water to remove excess salt and moisture, then pat it dry with a paper towel. Add the eggplant to the skillet and sauté for about 5-7 minutes until it is tender and slightly caramelized.
- Remove the skillet from heat and add the sautéed mixture to the bowl with the crumbled cornbread. Stir in the chopped parsley, salt, and black pepper until well combined.
- Take the flounder fillets and place them skin-side down on a clean surface. Spoon an even amount of the eggplant and cornbread dressing onto the center of each fillet. Gently fold the fillets over to encase the filling.
- In a large baking dish, drizzle the remaining olive oil to coat the bottom. Place the stuffed flounder fillets seam-side down in the dish.
- Drizzle a little extra olive oil over the top of the fillets and season with a pinch of salt and pepper.
- Bake the stuffed flounder in the preheated oven for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once done, remove the baking dish from the oven and let the flounder rest for a few minutes before serving.
- Garnish with additional fresh parsley if desired, and serve hot. Enjoy your delicious roasted flounder stuffed with eggplant and cornbread dressing!
Tips
- Choose Fresh Flounder: Select the freshest flounder possible for the best flavor and texture. Look for firm, white flesh with a mild sea-like aroma.
- Salt Eggplant Wisely: The salting step for eggplant is crucial. It helps remove bitterness and excess moisture, ensuring your dressing remains perfectly textured.
- Don't Overcrowd the Skillet: When sautéing eggplant and onions, give them space to caramelize properly. This develops deeper, more complex flavors.
- Be Gentle When Stuffing: Carefully fold the fillets to keep the delicious dressing inside. Use toothpicks if needed to secure the seam.
- Watch Cooking Time: Flounder is delicate and cooks quickly. Start checking at 20 minutes to prevent overcooking and maintain its tender texture.
- Let It Rest: Always allow the fish to rest for a few minutes after cooking. This helps redistribute juices and ensures each bite is moist and flavorful.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 85mg
