Celery-Stuffed Flounder

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds flounder fillets
  • teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 4 teaspoons lemon juice
  • ¼ cup finely chopped onion
  • cups finely chopped celery
  • ¼ cup butter
  • 2 cups soft fresh bread crumbs
  • ¼ teaspoon crumbled dried rosemary
  • fresh lemon slices and parsley for garnish


    1. Preheat oven to moderate (350°F.).

    2. Wipe the fish with a damp cloth. Mix together one teaspoon of the salt, one-quarter teaspoon of the pepper and three teaspoons of the lemon juice. Rub over both sides of the fish. Let stand for twenty minutes.

    3. Meanwhile, sauté the onion and celery in three tablespoons of the butter. Stir in the bread crumbs, remaining salt and pepper, the rosemary and remaining lemon juice; mix well.

    4. Grease a one-and-one-half-quart long shallow baking dish. Place half of the fish fillets in the dish. Cover with the bread-crumb mixture. Top with the remaining fish. Melt the remaining butter and brush over the top. Cover and bake for thirty to forty minutes.

    5. Remove the cover and place under the broiler to brown. Garnish with lemon slices and parsley.