Baked Stuffed Flounder
Ingredients
Stuffing
- 2 oz (½ stick) butter
- 1 shallot, chopped
- ¼ cup celery, chopped
- 1 red bell pepper, finely chopped
- 4 oz lump crab meat
- fresh lemon juice
- 2 cups white wine
- 2 cloves garlic, minced
- pinch of chopped fresh thyme
- salt & pepper to taste
- 1 bunch parsley, finely chopped
Flounder
- 2 flounder fillets
- non-sticking cooking spray or butter for baking pan
- 1-2 cups white wine
- room-temperature butter
How-to
Prepare Stuffing
- Check crab meat for shells, then place crab meat in a large bowl and set aside
- In a skillet, melt butter over medium heat. Add shallots and sweat for 1 minute
- Add garlic, red pepper and wine and reduce until wine is almost evaporated
- Cool vegetable mixture slightly then add to the bowl of crab meat
- Add lemon juice, thyme and season with salt and pepper and set aside
Add Stuffing & Bake
- Preheat oven to 350º
- Grease a baking pan with nonstick cooking spray or butter
- Place flounder fillets skin side up in the pan and put about 2 tbsp of stuffing in center of each fillet and roll up tightly with seam-side down
- Top with white wine and pieces of butter and bake 10-12 minutes or until fish is translucent
- Remove to plates and serve, garnished with parsley (optional)