The first we should first point out about flounder is that they allow numerous ways of preparation. There are the flounder recipes, in which the fish is broiled, fried or baked with various additions, seasonings and garnishes. There are many varieties of stuffed flounder recipes, and the stuffing can be everything you like to eat fish with, whereas the gourmet option is flounder stuffed with crabmeat. Try to prepare the fish according to the following flounder recipes.    

Stuffed flounder fillets with sweet red pepper sauce
Ingredients: 4 whole or 8 halves flounder fillets, skinned, 2 tablespoons dry white wine, Sweet Red Pepper Sauce, 4 red peppers, de-seeded and chopped 2 medium onions, finely chopped, 2 tablespoons olive oil.
For the stuffing: 2 tablespoons spring onions, finely chopped, 2 tablespoons parsley, finely chopped, juice of 1/2 lemon, 2 teaspoons lemon rind, finely grated, 1 small egg, beaten, to bind, freshly ground black pepper, 1 cup (2 oz) 60 g breadcrumbs.

Preparation:

1. Wash the flounder fillets, pat dry with kitchen paper and prepare them for rolling.
2. Make the sauce. Place the chopped peppers in a saucepan with the onions, garlic, lemon juice and olive oil.
3. Cook very gently over low heat for about one hour - the peppers will make quite a bit of their own juicy liquid.
4. Process the mixture in a blender until smooth, and then set aside.
5. Combine the stuffing ingredients to make a moist mixture and spread some of it along each fillet, remembering that the side, which formerly had the skin on, must be on the outside of the roll so that it will contract and keep its shape when cooked.
6. Heat the grill. Remove the rack from the grill pan and arrange the stuffed rolls on the base of the pan.
7. Add white wine. Grill under medium heat for three or four minutes, then, using a spatula, carefully turn the rolls over and grill for further three or four minutes or until cooked.
8. Transfer the rolls to a warm serving platter, gently reheat the sauce, adding wine and cooking juices from the grill pan.
9. Pour it around, not over, the flounder rolls and serve immediately.
The recipe serves four.
 
Stuffed rolled flounder
Ingredients: 2 hard-boiled eggs, shelled and chopped, 2 oz (50 g) cheese, grated, 1 tbsp (15 ml) chopped parsley, 1 1/4 cup (75 g) fresh white breadcrumbs, 1/2 stick (2 oz) 50 g butter, melted, salt and pepper, 2 whole flounder, filleted and skinned.

Preparation:
1. Mix the eggs with cheese, parsley and 50 g (2 oz) of breadcrumbs. Bind with butter and add seasoning.
2. Spread this mixture over the skinned side of the fillets and roll them up.
3. Starting from the tail end, secure them if necessary with a wooden cocktail stick.
4. Place the fillets close together in a buttered shallow ovenproof dish, sprinkle with the remaining breadcrumbs and bake uncovered in the oven at 180°C (350°F), mark 4, for about twenty minutes until the fish is tender and the breadcrumbs crisp on top.
5. The liquid that comes from the fish as it cooks can be strained off and used with milk to make a white or parsley sauce to serve with the fish.

No matter what flounder recipes you choose and what flounder dish you are going to prepare, make sure that the fish you buy is fresh or even the freshest. It does not take much time for flounder to spoil, and if the fish is not fresh, the flesh of it will break out during the cooking and the aroma will be specifically strong and unpleasant.

In any case, try to follow the tips, given before, and certainly the recipe itself, and you will get a very delicious dish to vary your table menu