Real Recipes From Real Home Cooks ®

deconstructed stuffed flounder with lemon sauce

Recipe by
Teresa G.
Here, KY

This is my recipe for a delicious, simplified seafood-stuffed flounder. Forget rolling the fish filets around the stuffing. Layering is so much easier! Don't skip the lemon wine sauce. It's so simple and really puts the flavor over the top!

yield 6 -8
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For deconstructed stuffed flounder with lemon sauce

  • 1 can
    crabmeat (6 oz.)
  • 6 Tbsp
    salted butter, divided *see note
  • 1/4 c
    celery, small diced
  • 1/4 c
    onion, small diced
  • 1/4 c
    sweet red, orange or yellow bell pepper, fresh or frozen, finely chopped
  • 1 Tbsp
    finely chopped shallot
  • 1 pinch
    freshly ground black pepper
  • 3/4 tsp
    louisiana seasoning or old bay
  • 1/4 tsp
    seasoned salt
  • 1/2 c
    frozen tiny salad shrimp
  • 2 tsp
    chopped fresh flat leaf parsley and/or celery leaves
  • 1 1/2 c
    fresh breadcrumbs (french baguette, sourdough, italian etc...)
  • 1 tsp
    lemon zest (optional)
  • 8 md
    flounder filets, thawed
  • a
    sprinkle smoked paprika
  • the
    reserved crab juice
  • 1/4 c
    dry white wine such as pinot grigio
  • 2 Tbsp
    unsalted butter *see note
  • 1/2 Tbsp
    lemon juice (fresh preferred)
  • a few slice
    or wedges of lemon
  • a few pinch
    chopped parsley

How To Make deconstructed stuffed flounder with lemon sauce

  • Small dicing bell pepper.
    Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.
  • Drain crab over bowl to reserve liquid.
    Drain crabmeat over a bowl, reserving liquid to use for sauce.
  • Butter casserole dish.
    Lightly butter a medium baking dish; set aside.
  • Melt butter in skillet.
    In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
  • Veggies added to melted butter in skillet.
    Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
  • 6
    Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
  • 7
    Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
  • 8
    Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
  • Adding crab to stuffing.
    Add drained crabmeat, mixing gently until well combined; set aside.
  • Oven temp.
    Preheat oven to 350ºF.
  • Drying flounder filets with paper towels.
    Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
  • 12
    Spoon stuffing onto filets in dish, pressing down lightly as needed (some stuffing will end up in the dish instead of on the fish, but that's okay.)
  • 13
    Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
  • 14
    Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
  • 15
    Lightly sprinkle filets with paprika. Bake at 350ºF for 25 to 27 minutes or so (depending on oven,) uncovered. Make sauce when fish is halfway done.
  • 16
    To make sauce: While fish is in oven, add dry white wine to reserved crab liquid. Reduce volume by about 1/3 to 1/2 by boiling either in a small pan on the stovetop or pouring into a glass measuring cup and microwaving on high power for a couple of minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 30 seconds, until butter is melted and sauce is hot. Pour over fish.
  • Deconstructed stuffed flounder with lemon sauce.
    Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
  • 18
    *Note: Salted butter is usually fine for the stuffing and for brushing onto fish for baking, but the sauce may be a tad too salty if you don't use unsalted butter.