Easy Stuffed Flounder

This is one of my leftover meals.  Sunday, I made a roasted chicken with cornbread stuffing.  I know we never finish off the whole meal, so I pre-planned a bit.  The chicken will make some yummy sopes and the stuffing is making a reappearance tonight in a seafood dish.

If you don't have leftover stuffing but you still want to make this, just grab a box of your favorite brand, cook it up and you're set.  You can leave out the tiny shrimp too.

Easy Stuffed Flounder
6 Flounder fillets  (you can substitute any firm white fish)
Leftover stuffing, about 2 cups
1 can tiny shrimp, drained
1/4 stick butter, melted
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of 1 lemon (approximate 1/4 cup)

Preheat oven to 350 degrees F. 
Spray a small baking pan with vegetable oil and set aside.

Drain and mix tiny shrimp into stuffing.

Rinse and dry the fish fillets.

Take approximately 2 tablespoons of the stuffing and form into an egg-shaped ball.
Lay on the small end of the fish, then roll to cover and place seam-side down in baking pan.

Continue until pan is filled.
Form any extra stuffing into balls and add to empty spaces in pan.

Mix butter, parsley, garlic powder, salt and lemon juice.

Pour evenly over fish and stuffing.

Bake for approximately 30 minutes until fish flakes easily with a fork. 
Turn oven to Low Broil and broil top of fish until browned.

Serve with a wedge of lemon.