This recipe was written and submitted by Hunt Lift Eat Team Member Andrew Dick. You can follow Andrew on Instagram @the_traveling_cook. Thanks for reading and enjoy!
- 4 pieces of flounder
- 6 oz. container of petite red peppers
- 8-10 oz. mushroom caps
- 1lb. fresh linguine pasta
- One bunch of parsley, destemmed and chopped
- Parmesan cheese for garnish and taste
- Pinch of salt
- 2 tbsp. olive oil
- ½ tbsp capers
- 1 shallot, finely diced
- 1 lemon, halved
- Preheat oven to 425 degrees Fahrenheit.
- In a skillet, add mushrooms, olive oil, petite sliced red peppers, capers, shallot, zest and juice of half a lemon, pinch of parsley and oregano to taste.
- Sauté until mushrooms are golden brown. Set it aside.
- Make stuffing ball and wrap two pieces of flounder on each side.
- Place on lightly greased cookie sheet and bake in oven for 35 – 45 min or until internal temperature reaches 140 degrees Fahrenheit.
- Bring 2 quarts of salted water to a boil in a stockpot while fish is cooking. Add your fresh linguine and boil for 3 ½ minutes. Save 1 cup of pasta water and drain the rest.
- Place pasta back in stock pot. Combine your mushroom and red pepper mixture with pasta and toss. Add salt, pepper, and lemon juice from other half of lemon to taste.
- Once your fish is cooked, plate over top of pasta mixture and serve.
NOTE: If pasta tends to get dry quickly, use the pasta water that was set aside earlier to thin.
- 1 cup breadcrumbs (preferably fresh)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: a pinch of dried herbs (such as thyme, oregano, or tarragon)
- In a skillet, melt the butter over medium heat.
- Add the chopped onion, celery, and garlic to the skillet. Sauté until they are softened and aromatic, about 3-4 minutes.
- Remove the skillet from the heat and transfer the seafood mixture to a mixing bowl.
- Add the breadcrumbs, chopped parsley, lemon juice, and optional dried herbs to the mixing bowl. Mix everything together until well combined.
- Season the stuffing mixture with salt and pepper according to your taste preferences. Remember that seafood can be naturally salty, so be careful not to overdo it.
- The stuffing is now ready to be used.
Feel free to adjust the recipe based on your preferences.