6-8 large flounder or sole filets

1 stick butter

1 medium onion, chopped

4 large garlic cloves, chopped fine

1/3 cup white wine

1/2-3/4 lbs. bay scallops (or chopped sea scallops)

½ lb. raw shrimp, peeled and deveined (U30 or chop larger ones)

3/4 cup seasoned bread crumbs

1 row of Ritz crackers, crushed in a large ziplock bag (about 20-24 crackers)

¼ cup fresh flat leaf parsley, chopped

½ tsp. salt

½ tsp. black pepper

3 cups baby spinach leaves, washed and stemmed

1 can of cream of shrimp soup

3/4 cup of sour cream

½ cup white wine


more chopped parsley for garnish


Sauté the onions and garlic in butter until they are soft and translucent. Add white wine and

simmer for 3 minutes. Add scallops and shrimp and heat for 5-7 minutes longer and turn off the flame. (The scallops and shrimp don't need to be completely cooked at this point.)


Add the bread crumbs, crackers, parsley, salt & pepper and mix gently, but thoroughly.


Take each flounder filet, season with salt and pepper and place 1-3 spinach leaves on the ‘flat side’ in the middle. Next, take about ½ cup of stuffing and place on top of the spinach leaves. You will want to ‘press the stuffing together so it stays in tact (you may want to chill the stuffing for a little while if it is not holding together well.) Place the formed stuffing on top of the spinach and fold each end of the filet over the stuffing creating a roll, jelly-roll style. Place the filet, seam side down in a buttered casserole dish. Repeat this process with the other filets, using all of the stuffing.


In a separate bowl, whisk together cream of shrimp soup, sour cream, and wine. Pour over the stuffed flounder to cover. Sprinkle with paprika.


Bake at 350° for 30-40 minutes until bubbly and the fish is cooked through and stuffing is hot in the center.