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Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing (Emeril Lagasse) Recipe

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Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing (Emeril Lagasse)
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Ingredients
35
Count
Nutrition
356
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Saute for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to saute for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin side up, on a parchment paper lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure. Place the fish in the oven and bake for 10 to 15 minutes. Remove from the oven and garnish with parsley. Serve with sauce Piquant and Steamed Haricots Verts.
  2. STEAMED HARICOTS VERTS
  3. Heat a large saute pan. When the saute pan is hot, add the olive oil. Add the shallots and saute until soft, about 3 or 4 minutes. Season with salt and pepper. Add the green beans and saute for 2 minutes. Add the water. Cook for 4 more minutes, or until beans are al dente. Season with salt and pepper. Yield: 4 servings
  4. Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. Yield: 1 1/3 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 355.56 Kcal (1489 kJ)
Calories from fat 163.71 Kcal
% Daily Value*
Total Fat 18.19g 28%
Cholesterol 19.95mg 7%
Sodium 456.09mg 19%
Potassium 1000.92mg 21%
Total Carbs 35.74g 12%
Sugars 18.89g 76%
Dietary Fiber 8.57g 34%
Protein 14.8g 30%
Vitamin C 31.8mg 53%
Vitamin A 0.2mg 7%
Iron 4.9mg 27%
Calcium 96.2mg 10%
Amount Per 100 g
Calories 50.43 Kcal (211 kJ)
Calories from fat 23.22 Kcal
% Daily Value*
Total Fat 2.58g 28%
Cholesterol 2.83mg 7%
Sodium 64.69mg 19%
Potassium 141.97mg 21%
Total Carbs 5.07g 12%
Sugars 2.68g 76%
Dietary Fiber 1.22g 34%
Protein 2.1g 30%
Vitamin C 4.5mg 53%
Iron 0.7mg 27%
Calcium 13.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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