Stuffed Whole Trout or Flounder

Main Dish

A simple dish that can feature trout or flounder.

Ingredients

1/4 cup Olive oil
8 Whole trout or flounder, deboned
1/4 cup Parsley, chopped
1 1/2 tsp Hot Sauce
1/2 tsp Salt
2 Eggs + 3 yolks
3/4 cup Blue Plate Mayonnaise
1/2 cup Sour cream
1/4 cup Dijon mustard
2 Tbsp Cider vinegar
1 1/2 tsp Old Bay seasoning
10 ounce package Frozen Spinach
1 1/2 pounds Crab claw meat
10 Saltine crackers, crushed
1/2 cup Bread crumbs, course
1 Tbsp Dill, dry

Instructions

Preheat oven to 375 degrees.

Thaw Spinach and dry very well.

Mix together parsley, hot sauce, salt, eggs, Blue Plate mayonnaise, sour cream, Dijon, vinegar, Old Bay, and spinach. Mix well until incorporated. Gently fold in crabmeat. Fold in crackers until just incorporated. Fill the cavity of each fish with stuffing. Rub the entire fish with the olive oil and place on an oiled baking sheet. Bake 16-18 minutes. Yield: eight servings

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com