I was craving fish one day and wanted to have something other than our usual fried fish. This is what I created - a tender, flaky and moist fillet of flounder, wrapped around a lightly seasoned stuffing of crab and fresh bread crumbs, brushed with butter and gently baked to perfection. Delicious! It takes a little more time and effort, but it is well worth it. It's a great dish for a dinner party or a special occasion. You may use fresh crabmeat instead of canned and any white fish similar to flounder, if desired.
Drain crabmeat (reserve and freeze liquid for fish stock or chowders, if desired.)
In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
Add celery, onions, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
Sauté for 6 to 7 minutes, until onions are translucent.
Stir in the parsley; sauté for additional 30 seconds.
Remove from heat; add breadcrumbs; mix well.
Add drained crabmeat, mixing gently until well combined; set aside.
Preheat oven to 350ºF.
Pat fish fillets dry with paper towels; lightly season with fine sea salt.
Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick.
Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.