deconstructed stuffed flounder with lemon sauce

Name: DECONSTRUCTED STUFFED FLOUNDER WITH LEMON SAUCE
Prep time: 30 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) crabmeat (6 oz.); 6 tablespoon(s) salted butter, divided *see note; 1/4 cup(s) celery, small diced; 1/4 cup(s) onion, small diced; 1/4 cup(s) sweet red, orange or yellow bell pepper, fresh or frozen, finely chopped; 1 tablespoon(s) finely chopped shallot; 1 pinch(es) freshly ground black pepper; 3/4 teaspoon(s) louisiana seasoning or old bay; 1/4 teaspoon(s) seasoned salt; 1/2 cup(s) frozen tiny salad shrimp; 2 teaspoon(s) chopped fresh flat leaf parsley and/or celery leaves; 1 1/2 cup(s) fresh breadcrumbs (french baguette, sourdough, italian etc...); 1 teaspoon(s) lemon zest (optional); 8 medium flounder filets, thawed; a sprinkle smoked paprika; ## FOR THE SAUCE:; the reserved crab juice; 1/4 cup(s) dry white wine such as pinot grigio; 2 tablespoon(s) unsalted butter *see note; 1/2 tablespoon(s) lemon juice (fresh preferred); ## OPTIONAL GARNISH:; a few slice(s) or wedges of lemon; a few pinch(es) chopped parsley

27 Pinches 10 Photos

Teresa G.

Here, KY

Updated on Mar 8, 2022

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!

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make deconstructed stuffed flounder with lemon sauce

Step 1

Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.

Step 2

Drain crabmeat over a bowl, reserving liquid to use for sauce.
Step 3

Lightly butter a medium baking dish; set aside.
Step 4

In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
Step 5

Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt. Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
Step 6

Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
Step 7

Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
Step 8

Add drained crabmeat, mixing gently until well combined; set aside.
Step 9

Preheat oven to 350ºF.
Step 10

Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
Step 11

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.)
Step 12

Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
Step 13

Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
Step 14

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.
Step 15

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.
Step 16

Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
Step 17

*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.
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