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 24 crackers)

¼ cup fresh flat leaf parsley, chopped (plus more for garnish)

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

¼ cup dry sherry

1 tsp. paprika


Sauté the onions and garlic in butter until they are soft and translucent. Add white wine and cook for 3 minutes, letting the wine reduce. Add scallops and shrimp and cook for 3-4 minutes longer, until shrimp just turn pink - note - they will not be fully cooked through. Turn off the heat.


Add the bread crumbs, crackers, parsley, salt & pepper and mix  thoroughly to combine.  Let cool to room temperature (or store in the fridge overnight).


Spread the filets on a large cutting board and place a small pile of spinach leaves on the ‘flat side’ in the middle of each filet. 

Next, take equal portions of the stuffing and place on top of the spinach leaves. You will want to gently 'press' the stuffing together so it stays in tact.  Fold each end of the filet over the stuffing, jelly-roll style, and place the rolls, seam-side-down in a buttered casserole dish. 


In a separate bowl, whisk together cream of shrimp soup, sour cream, wine and sherry. Pour the sauce over the stuffed flounder rolls and spread evenly with a rubber spatula. Sprinkle with paprika.


Bake at 350° for 25-30 minutes until bubbly and the fish is cooked through and stuffing is hot in the center.  Garnish with chopped parsley and serve over rice pilaf to soak up all of that luscious sauce!