This Spinach Stuffed Flounder recipe is the best! A delicious mix of flaky white fish and creamy spinach filling, baked to perfection. This easy recipe is full of flavor and very versatile.
Spinach Stuffed Flounder is such a great dish because it's got so much scrumptious flavor and only uses a few simple ingredients. The combination of three different kinds of cheese with spinach makes the perfect creamy stuffing for these flaky fish fillets. Mild and a little salty, it turns smooth and gooey as it bakes.
This recipe is also versatile and works well with substitutions. Other types of fish can be used in place of the flounder, and the cheese and spinach can also be substituted if you don't have something on hand. This Spinach Stuffed Flounder is incredibly delicious as is, but feel free to make it work with your preferences. Here's what you'll need to make it.
Main Ingredients for this flounder recipe
- Flounder Fillets. I like using medium-sized fillets. Tilapia can be used instead.
- Olive Oil. Or another oil of your choice.
- Old Bay Seasoning. You can also use Cajun seasoning or your favorite fish seasoning.
For the Spinach Filling:
- Fresh Baby Spinach. I like using fresh baby spinach the most because it is tender, has almost no stems, and a very mild flavor. If you have frozen spinach, you can use it instead.
- Cheese. We'll use a combination of three kinds of cheese: shredded mozzarella, crumbled feta, and cream cheese. You won't believe how tasty this combination is! If you don't like feta, Parmesan can be used instead.
How to Make Stuffed Flounder
1. Prepare the filling. Place the cream cheese, mozzarella, feta, and chopped baby spinach into a large mixing bowl. Massage the spinach and the cheeses with your hands until they are well combined (it should look like a thick paste). Set aside.
2. Season the fish. Place the flounder fillets onto a large board. Sprinkle the desired amount of Old Bay Seasoning onto each fillet.
3. Stuff the fish. Divide the stuffing into 6 equal portions. Working one at a time, shape the portion of the stuffing into an egg shape and place it close to the tail of the fish. Then starting from the tail, roll each fillet up jelly-roll style and place it seam side down on the baking dish.
4. Season again. Sprinkle some more Old Bay seasoning on top, and using a pastry brush, spread some olive oil over the fillets.
5. Bake. Bake at 350ºF for about 20 minutes, until the fish is cooked through.
How to select flounder for this recipe
For this dish, you'll want to choose flounder fillets that are about six ounces each, without skin, and of even thickness. Since you'll be filling and rolling them, it's important that they are sturdy enough not to tear during the prep or cooking.
Make sure to check each fillet for small pin bones just beneath the surface that may have been missed when the fish was filleted. Remove any before stuffing.
What other types of fish can be stuffed?
If you want the same type of presentation, fish fillets that are thin work best. Some other good fish to try are:
- Sea Bass
You can also use thick types of fish, just stuff them similarly to how I stuffed this Spinach Salmon, or cut the thick fillets into thin strips to be able to roll them.
The Spinach Stuffing
This spinach stuffing is delicious and goes great with lots of other dishes. Its creamy, gooey texture makes it perfect for different meats and fish, and the mild taste of spinach complements many other ingredients. I like the slight saltiness of the feta, but if you prefer, you could substitute Parmesan cheese instead. This stuffing is really versatile.
If you prefer it in another fish, try it in my Spinach Stuffed Salmon. It's also tasty in other meats, like this juicy Spinach Stuffed Chicken recipe. Or make a version of white pizza by spreading it on some naan bread and baking for 10 minutes at 400ºF. So amazing!
How to Store and Reheat
To store any leftover Spinach Stuffed Flounder, place the fillets in an airtight container once cool and refrigerate. They will stay fresh for about 3-4 days. When you are ready to reheat them, place the flounder fillets on a baking sheet and warm them in the oven under heated through. Spoon on the drippings when serving for more flavor.
What to serve it with
- Vegetables. This Spinach Stuffed Flounder tastes great with a side of sauteed spinach, Fingerling Potatoes, mashed potatoes, or a green salad. This Roasted Cabbage Steak is AMAZING!
- Grains. Try this recipe over a bed of rice pilaf or couscous. Or try it with my Spinach or Mushroom Risotto.
- Pasta. Small pasta types like orzo are a great accompaniment to this flounder dish.
- On its own. For a low-carb, high-protein meal, this dish can be enjoyed all on its own.
I hope you enjoy this flaky and flavorful Spinach Stuffed Flounder. This recipe is so tasty and satisfying, that you'll definitely want to come back to it again and again.
FAQs about this flounder recipe
Can you use frozen fillets in this recipe?
Yes. You need to thaw them and pat them dry. Fresh fillets are the best bet if you’re able to locate them.
Can other seasonings be used?
Yes, just use your favorite seafood seasoning. I also like a mix of paprika and garlic powder.
What could be a good spinach substitute?
Roasted pepper. I often use diced roasted peppers in place of spinach. It is very tasty as well. You can see how I used roasted peppers to make a filling for this Stuffed Chicken.
More recipes you'll love:
Spinach Stuffed Flounder
- 6 flounder fillets
- ½ tsp. Old Bay Seasoning or to taste
- 1 tbsp. olive oil
For the Stuffing
- 3 oz. cream cheese
- ½ cup mozzarella cheese
- ½ cup feta cheese
- 3 oz. baby spinach, roughly chopped
- Place the cream cheese, mozzarella, feta, and chopped baby spinach into a large mixing bowl. Massage the spinach and the cheeses with your hands until they are well combined (it should look like a thick paste). Set aside.
- Place the flounder fillets onto a large board. Sprinkle the desired amount of Old Bay Seasoning onto each fillet.
- Divide the stuffing into 6 equal portions. Working one at a time, shape the portion of the stuffing into an egg shape and place it close to the tail of the fish. Then starting from the tail, roll each fillet up jelly-roll style and place it seam side down on the baking dish.
- Sprinkle some more Old Bay seasoning on top, and using a pastry brush, spread some olive oil over the fillets.
- Bake at 350ºF for about 20 minutes, until the fish is cooked through.