Wheatberry and Mushroom Fish Pocket

    This thin flounder filet is stuffed with a wheat berry and mushroom mixture and served over sauteed greens.


    • 1 Cup Wheat Berries
    • 1 Onion
    • 1 Tablespoon Butter
    • 1 Clove Garlic
    • 4 Ounces Diced Mushrooms
    • 1 Teaspoon Mustard
    • 1 Handful Parsley
    • Flounder Fillet


    1. For the filling I simmered about a cup of wheat berried for an hour or so. Meanwhile, brown some onions in a tablespoon of butter. Add garlic, then mushrooms and saute for 5 minutes. strain and mix in the wheatberries. Add some water and stir simmering for about 10/15 minutes while the water evaporates. Like risotto, but in the end it should be drier. Stir in some mustard and parsley and kill the heat. Allow to come to room temp before stuffing in the fish.
    2. Place a big spoon on one of the thin filets and fold the tops over. Place the the next filet perpendicularly where the ends meet, and wrap it around so the filling is fully enclosed. Place in a baking dish seam side down. Brush with olive oil and bake at 400 for only about 10 minutes. Serve with sauteed greens.


    I saw these super thin fish fillets at the grocery store and right away I wanted to use them as a wrapper for some sort of filling. I sort of thought that flounder was on the do-not-buy list in terms of overfishing, but Whole Foods told me it was fine so I grabbed it. Wheat berries had been an impulse buy at the winter market the week before and I knew this would be a perfect match. I snatched up some mushrooms and bitter greens and headed for the door.

    Wheatberries are weird things. They remind me of barley but with a much longer cooking time. They have a bit of a rubbery texture that I didn’t think I would like in the final dish until I was actually eating it.

    I simmered these for about 45 minutes, then finished them with the veggies in the filling.

    Onion, garlic, mushroom.

    Wheatberries in with some parsley and mustard.

    Thin fillets, perfect for wrapping.

    At this point I wasn’t sure if this would work at all.

    But it worked no problem!

    The fish came out great. Super tender cause it was only in the oven for about 10 minutes.

    Like I said, I was a little concerned about the texture of the wheatberries, but in the end i enjoyed the slight rubbery element as a contrast to the fork tender fish.  If you want an alternative however, try pearled barley.