Baked Stuffed Flounder
Thin flounder fillets rolled around a seasoned crab and breadcrumb stuffing, then baked in a buttery white wine sauce until golden. A classic American seafood restaurant dish made at home.
Ingredients
- 8 fillets flounder fillets (or sole)
- 8 oz lump crab meat (fresh or canned, drained), picked over for shells
- 1/2 cup panko breadcrumbs
- 6 tbsp unsalted butter
- 2 shallot, finely minced
- 2 celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tsp Old Bay seasoning
- 2 tsp Dijon mustard
- 1/2 cup dry white wine
- 2 lemon, juiced, cut into wedges
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp paprika
Instructions
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1
Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
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2
Make the stuffing: melt half the 6 tbsp unsalted butter in a skillet over medium heat. Cook 2 finely minced shallot and 2 finely diced celery stalks for 3-4 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 minute. Remove from heat and fold in 8 oz lump crab meat (fresh or canned, drained) (picked over for shells), 1/2 cup panko breadcrumbs, most of the 1/4 cup finely chopped fresh flat-leaf parsley, 2 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix gently so the crab stays chunky.
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3
Lay 8 fillets flounder fillets (or sole) flat on a work surface. Season the tops lightly with salt and pepper. Divide the stuffing equally among the fillets and roll each one up, placing seam-side down in the prepared baking dish.
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4
In a small saucepan, melt the remaining unsalted butter. Stir in 1/2 cup dry white wine and lemon juice. Pour the sauce over and around the stuffed flounder.
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5
Dust the rolls with 1/2 tsp paprika. Bake for 22-25 minutes until the fish is opaque throughout and an instant-read thermometer inserted in the center reads 145°F (63°C) and the stuffing is golden.
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6
Spoon the pan juices over the fish. Garnish with the remaining fresh flat-leaf parsley and serve with lemon wedges.