Roasted Flounder Stuffed With An Eggplant And Cornbread Dressing

By á-174942

Ingredients

• 2 tablespoons olive oil
• 1 medium eggplant peeled, diced small
• Salt to taste
• Cayenne pepper to taste
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1 teaspoon chopped garlic
• 4 cups leftover cornbread crumbs
• 1 cup chicken stock - (to 2 cups)
• 1 tablespoon chopped fresh parsley leaves
• 4 flounder fillets - (6 oz ea)

Preparation

Step 1

Preheat the oven to 400 degrees.

In a large sauté pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Sauté for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to sauté for 3 minutes. Remove from the heat and cool completely.

In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid.

Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin-side up, on a parchment paper-lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure.

Place the fish in the oven and bake for 10 to 15 minutes. Remove from the oven and garnish with parsley. Serve with Sauce Piquante II and Steamed Haricots Verts (see recipes).

This recipe yields 4 servings.