• Email
  • Pin It

Asian Vegetable Stuffed Flounder


Contributed by:

Asian Vegetable Stuffed Flounder


40 comments | Leave Comment

3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
Loading ... Loading ...


Asian Vegetable Stuffed Flounder

You can use this same filling for chicken chicken breast cutlets, dark meat chicken cutlets, salmon fillets, sole fillets, flounder fillets, sandwich steaks or beef cutlets


  • Prep Time : 15 min
  • Cook Time : 25 min
  • Chill Time : 15 min
  • Ready Time : 55 min


5 rolls


  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cups julienne vegetables: multi-color bell peppers, carrots and celery
  • 5 thinly sliced cutlets or fillets, about 1 pound
  • 5 teaspoons mixed black and white sesame seeds


1 Preheat oven to 350 ̊F. lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.

2 In a medium bowl whisk together sesame oil, vinegar, soy sauce and olive oil.add julienne vegetables to the bowl and toss to coat well.let vegetables marinate for 15 to 30 minutes.

3 Evenly distribute the vegetables amongst the cutlets.

4 Roll up the cutlets like you would a jelly roll.

5 Place seam side down in prepared baking dish.

6 Pour remaining marinade over rolls.

7 Sprinkle each roll with 1 teaspoon of mixed sesame seeds.

8 Bake at 350 ̊F for 20 minutes or until fillets are cooked through and no longer pink inside.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




40 Responses to Asian Vegetable Stuffed Flounder

  1. avatar says: debkarow

    I commented without logging in so I apologize if this is posted twice! I made this with Pollack instead of Flounder as I already had Pollack hanging out in the freezer. It was very good and though cutting the veggies took some time, it was an easy dish to prepare. I will make this again, but double the recipe. One small roll just wasn’t enough per person at my house. My husband and son could have just split the entire dish between them.Yum!

    • OH YAY!!!!!!!!!! I am so happy you logged in again bc we didn’t receive the comment the first time. I am thrilled. Thanks so much for posting your feedback!

  2. avatar says: rlinzer

    I made this with the chicken cutlet option. It was easy to make and looked very elegant. I could see making it with a small fish fillet as a first course for a shabbat meal. I doubled the recipe and it made a nice sized dinner for five people.

    • Thank you for commenting and sharing your feedback on the chicken variation. I also love the idea of smaller portions for the shabbat fish course. So very happy you enJOYed.

  3. avatar says: Lorraine

    Made this tonight for dinner with friends, we all loved it! I used the flounder. The filets were large so used 4 and cut 2 in half so the men could each have extra. There was 1/2 a filet left over. I used onions, celery and peppers. I think the next time I make this I will sauté the vegetables first; they were a little under cooked. Very tasty and very easy!

    • Hey Lorraine! So happy you tried this recipe and thrilled you shared your comments with the crowd. You are right, the veg has to be super finely julienned in order to cook fully in the roll. I love the idea of pre sauteing (especially if you just want to cut your veg into basic slices) but remember not to cook it all the way in the pan (I would saute until just beginning to soften) bc you have another 20 minutes of cook time in the over and you don’t want the veg to be too mushy.

  4. avatar says: Monica

    I made this recipe with cod instead of flounder since I had flounder in the freezer. It was delicious, but I must be roll-challenged, because it did not stay rolled. I tried keeping it together with toothpicks, and it still unrolled. The taste was great, but I don’t think it looked nice enough to serve to company.

  5. avatar says: robee61

    I just made this dish. It was good. It had a mild Asian flavor that was not over powering. My fillets were probably on the small side so I was unable to roll the fish, I put the vegetables on the top and poured the sauce over it.It was quick to prepare and I would make this again.

    • That’s definitely a shortcut! I actually love that idea for when there is no time to patchke in the kitchen.

  6. avatar says: chayab90

    Made this tonight and came out great! The mildness of the flounder mixed with the Asian flavors was very tasty. My only adjustment was adding salt, it definitely needed that. Was perfect for a light and refreshing dinner. Served it alongside a fresh salad and some roasted potatoes.

    • Chayab90 – GORG! I love the pict! and thanks for noting your addition of salt – will be super helpful for others.

  7. avatar says: ellies354

    I made this with tilapia the other night. I added scallions sliced lengthwise into the vegetable mix to give it more kick. I felt that the fish was a little bland. Next time I would marinate the fish as well and not just the veggies.

    • Awesome idea(s) – both the scallions and marinating the fish. Thanks for making it and thanks for commenting with your feedback.

  8. I also opted for the chicken. The hardest part was preparing the veggies. So if someone is looking for a simple dish to make, this is one of them.
    Preparing the chicken fillets was also a question of time and experience. It would be good if you have a good butcher who can slice the chicken very thin as it makes it easier to roll.
    AS I only had black sesame seeds, I used those. There were also some of the julienned veggies left over so I sprinkled them over the top of the rolled fillets.
    The results were delicious!
    So I would use this for an appetizer for a Shabbat or yomtov meal.

  9. avatar says: esther

    This was a yummy dish with chicken fillets that were sliced very thin. I sprinkled them with black sesame seeds and with some veggies that were leftover.
    This would be a terrific appetizer for Shabbat or Yomtov.

    • great! and yes very thin is the key especially when it comes to chicken since the marinade is more delicate.

  10. avatar says: Avigdor

    This was a very good recipe. We used chicken breasts instead of the fish. Preparation was relatively simple. We pounded the chicken some to thin it out to make rolling easier. We baked it for an additional 20 minutes, due to the thickness of the chicken. We only had white sesame seeds so that is what we used. I found the taste to be very good, not over powering. I someone would prefer more flavor, I would suggest using a soy ginger vinegrette for the marinade. This will be a recipe we will DEFINITELY do again and will probably use it for shabbat when we have friends over.

    • Thanks Avigdor for the feedback! Happy you will use it again for company!

  11. avatar says: Tzivia

    Ok so I was planning on making this tonight using chicken but by mistake I took out turkey cutlets. Made it the exact same way. Came out great didn’t change anything when I make it again don’t plan on changing anything. I usually don’t make a full recipe being that its just me and my husband by i decided to make these recipes that you send me the the full recipe and freeze some just to see how it comes out. Hope you don’t mind. Please let me know where I should post the results of the defrosted/reheated ones.

    • don’t mind at all! so good to know that Turkey works well too. Post the results here on this thread by just replying to my comment. Thanks so much!

      • avatar says: Tzivia

        The turkey version came out good but I should have covered it being that turkey is dryer than chicken or fish. Oh well next time

        • oooooh sorry I didn’t think of that (I so don’t like when proteins dry out!)

  12. I made this tonight, I substituted the peppers for zucchini. We really liked the dish however we found that the 5 fillets were not enough for a dinner. we had it with quinoa and it went very well together.

    • I guess that’s a good thing but sorry if you were hungry. so you think it’s about 2 rolls per person + a side? it would be good to note for others. (I love quinoa btw! just sharing :-)

  13. I did this recipe with salmon. I didn’t put pepper, but I put zucchini. It tasted very good, an excellent recipe for shabbos! .
    I need some tips to cut the fish in thinner and even pieces.

    • Hi Rebecca – thinning salmon can be difficult – be sure to start with a fillet that is of equal thickness and lay it on your cutting board with your hand flat against the top – slice it across like you would a bagel. Check out this video http://bit.ly/1yBcPCt at around 2:13 and see if it helps you.

  14. avatar says: aviva4

    Quick, easy recipe. I made this dish right before Shabbat. I didn’t have time to marinate the veggies for 15-30 min, but I think it still turned out okay. I cut up more than 2 cups of veggies; the extras I just put on top and around the fish rolls. My 9 yr old loved it and asked for more.

    • YAY YAY YAY!! Love this quicker version and loved that your 9 year old loved it!

  15. avatar says: Marci

    I had a very hard time getting the fish fillets to roll up without breaking. I wound up laying them flat in the baking dish and covering them with the vegetables. It was a delicious Shabbat dinner!

    • sorry that part was difficult but your version is certainly easier and still pretty and glad you found it delish!

  16. What a tasty way to use items already in the house. I followed the recipe pretty much as it was presented but made a few adjustments. I used tilapia instead of flounder. I had no red pepper (or any other color, for that matter), so I used carrots, celery, green onions, eggplant, and turnips. The extra marinated vegetables were heated with it and served as a side dish. I’d use the recipe again, possibly even as a vegetable side dish.

  17. avatar says: SeffiScho

    so I made this dish with chicken so I don’t know how much that matters. while my husband liked this chicken I didn’t think it had such strong asian flavor and if I made the recipe again I would probably use different vegetables.

    The things I didn’t like:
    2 cups of vegetables or different kinds of vegetables was a little confusing, I had to guess how many to cut which ended up having leftovers that didnt fit in the rolls. also having to julienne vegetables is just a bit too time consuming for me.

    things I did like:
    easy recipe once you do the mis en plaus, and looks super fancy even though it takes two seconds to put together.

    • Thanks for your feedback, next time you can try marinating the chicken for an hour or 2 — fish is a more delicate than chicken and will take on the flavor of the sauce quicker.

  18. After reading the previous responses, I had a head start on preparing this for shabbat. Since our son doesn’t eat fish (sound familiar?), this recipe only had to feed two.

    I too used tilapia, rinsed and pat-dried the fillets before roughly chopping the vegetables (carrots, celery and yellow squash) then pulsed them a few times in the food processor. The vegetable mixture was chunky, but not mushy.

    After marinating, I placed the vegetable solids over the fillet, rolled it tightly and pressed the rolls into a bed of uncooked instant brown rice (1 cup rice + 1 cup water) spread over the bottom of the baking pan. Lastly, I spooned the leftover vegetable mixture and liquid over the rolls/rice and baked for 25 minutes (5 min extra).

    The fish was perfectly cooked and the vegetable filling had just the right crunch, but the rice was a bit too wet. Next time, I will add less water. I rounded out the meal with roasted fall vegetables (brussels sprouts, zucchini and asparagus). We had four rolls left over.

    I will definitely make this one again!

    • WOW!!!!!!!!! Love your make-it-a-meal rice addition and other modifications! Thank you so much for sharing and posting your feedback in the comments bc like you so many people look to the comments before starting (or even deciding) to make the recipe.

  19. avatar says: pennycohn

    I made this adding garlicpowder and pepper to the fish fillets. It aS delicious but pricey. Next time I would not use flounder! I’ll probably try it with tilapia or chicken breasts

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in