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Asian Vegetable Stuffed Flounder

stuffed and rolled 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

  • Duration
  • Cook Time
  • Prep Time
  • 5 rolls ServingsServings


  • 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