Asian Vegetable Stuffed Flounder

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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