Herb and Orzo Stuffed Flounder

Herb and Orzo Stuffed Flounder is a wonderfully rewarding dish to make, packed with a variety of textures and flavors. While it highlights the delicate and flaky nature of flounder and the hearty orzo filling, it’s the herbs in this dish that truly elevate it to a sublime status.

• Tarragon: This unique herb imparts a anise-like flavor, reminiscent of licorice but milder and sweeter. When used in this dish, tarragon introduces a sophisticated, almost perfumed undertone. It’s this hint of sweetness that beautifully contrasts with the flounder’s subtle brininess, while simultaneously complementing the nutty taste of the toasted pine nuts in the stuffing.
• Thyme: Thyme brings warmth and depth. Its earthy, slightly minty notes give the dish a grounded feel. Thyme has the ability to enhance the natural flavors of other ingredients without overshadowing them, ensuring that the flounder remains the star of the dish. Moreover, its aromatic quality creates a harmonious link between the fish and the orzo filling.
• Parsley: Often underrated, parsley is not just a garnish but a hero in its own right. In this dish in particular, it lends a fresh and slightly peppery zing. Its vibrant green and crisp taste cut through the richness of the cheese and the heaviness of the orzo, adding a refreshing layer that brightens the entire ensemble.
• Lemon Juice and Zest: While not herbs, the inclusion of lemon juice and zest deserves mention. They act as natural enhancers, amplifying the aromatic qualities of the herbs. The zesty tang of lemon provides a citrusy backdrop against which the herbs can shine even brighter.

The rest of the orzo stuffing is a savory medley of al dente orzo pasta combined with sautéed red onion and green bell pepper, enhanced by the aromatic warmth of garlic and the nutty undertone of toasted pine nuts, all bound together by melted cheese and rich chicken stock. The aromatic bouquet of tarragon, thyme, and parsley elevates the orzo blend, adding depth and layers of complexity. It turns a savory mixture into an herbal delight that complements the flounder’s delicate taste perfectly. The culmination of these elements creates a stuffing that’s both rich in texture and vibrant in flavor for a multi dimensional experience.

Flounder, being a flatfish, has a unique anatomy that lends itself to specific methods of preparation, specifically stuffing. While many prefer to cook the flounder whole and debone it afterward, others opt to remove the central bone before cooking to make a pocket suitable for stuffing. The pocket created between the fillets can be filled with various ingredients, from grains like orzo or rice to vegetable mixtures or even other seafood. Given its mild flavor, flounder pairs well with citrusy elements like lemon or orange, aromatic herbs like dill, tarragon, or parsley, and more robust flavors like garlic or capers.

Cooking fish whole retains its juices and flavors better than cooking individual fillets. There’s also an undeniable satisfaction in breaking into a whole fish, especially if you prepared it from start to finish. If you can catch the fish earlier that same day, that’s the most rewarding experience.

However you prepare, or whatever you stuff your flounder, enjoy the process. Once the fish is prepared, Herb and Orzo Stuffed Flounder is a simple recipe with sophisticated flavors. It’s a dish of contrasts, where land meets sea, and rustic ingredients meet refined flavors. It’s a testament to how simple ingredients, when combined with care and creativity, can transform into something truly extraordinary.

Herb and Orzo Stuffed Flounder

5.0 from 1 vote

Course: MainsCuisine: Mediterranean

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

Herb and Orzo Stuffed Flounder is a harmonious blend of delicate fish, flavorful herbs, and hearty orzo, elevated by zesty lemon and toasted pine nuts.

Ingredients

• 1 whole flounder, cleaned and gutted

• 1 cup cooked orzo

• 1 small red onion, chopped

• 1 small green bell pepper, chopped

• 3 cloves of minced garlic

• 1/4 cup toasted pine nuts, ground

• 1 cup cheese (feta and/or parmesan)

• 1/2 cup chicken stock

• 1 whole lemon, juiced and zested

• 2 tablespoons parsley, freshly chopped

• 1 tablespoon tarragon, freshly chopped

• 1 tablespoon fresh thyme leaves

• salt and ground black pepper, to taste

Equipment

• Chef’s knifeBuy now
• Baking sheetBuy now
• Saute panBuy now

Directions

• Preheat your oven to 400°F.
• Prepare the Flounder:
  Lay the flounder on a clean, flat cutting board with the dark side up. Ensure you have a sharp filleting knife and a bowl or trash bin nearby for the bones.
  
  Feel for the backbone that runs down the center of the flounder from head to tail. Make a shallow cut along one side of the backbone towards the head, but don’t cut too deeply. Using the tip of your knife, gently start separating the flesh from the bones, working from the center outwards towards the edges of the flounder. Once you’ve separated the flesh from one side of the backbone, flip the flounder over and repeat the process on the other side.
  
  After you’ve separated most of the flesh from the bones on both sides, gently lift the backbone from the tail end. It should come out in one piece, taking most of the smaller bones with it. Feel the flesh with your fingers to check for any remaining small bones. If you find any, carefully remove them with tweezers or the tip of your knife.
• Prepare the Stuffing:
  In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the red onion, green bell pepper, and garlic. Sauté until the onions are translucent and the peppers soften, about 4-6 minutes.
  
  Add the cooked orzo to the skillet and stir to combine.
  
  Stir in the ground toasted pine nuts, tarragon, thyme, parsley, lemon juice, and lemon zest. Mix well.
  
  Gradually pour in the chicken stock, stirring constantly, to ensure the mixture is moist but not too wet.
  Remove from heat and fold in the cheese. Season with salt and pepper to taste.
• Stuff the Flounder:
  Lay the whole flounder flat on a clean surface. Gently open its cavity and season the inside with salt and pepper.
  
  Fill the flounder’s cavity with the orzo mixture, ensuring it’s well-packed but not overflowing.
  Transfer the stuffed flounder to a greased baking dish.
• Bake:
  Drizzle the remaining 1 tbsp of olive oil over the flounder.
  
  Bake in the preheated oven for about 25-30 minutes, or until the flounder is cooked through and sports a lovely golden-brown finish.
• Serve:
  Transfer the stuffed whole flounder to a serving platter.
  
  Garnish with additional fresh herbs and lemon zest, if desired, and serve with lemon wedges on the side.