deconstructed stuffed flounder with lemon sauce
serves
6-8
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For deconstructed stuffed flounder with lemon sauce
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1 cancrabmeat (6 oz.)
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6 Tbspsalted butter, divided *see note
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1/4 ccelery, small diced
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1/4 conion, small diced
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1/4 csweet red, orange or yellow bell pepper, fresh or frozen, finely chopped
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1 Tbspfinely chopped shallot
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1 pinchfreshly ground black pepper
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3/4 tsplouisiana seasoning or old bay
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1/4 tspseasoned salt
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1/2 cfrozen tiny salad shrimp
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2 tspchopped fresh flat leaf parsley and/or celery leaves
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1 1/2 cfresh breadcrumbs (french baguette, sourdough, italian etc...)
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1 tsplemon zest (optional)
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8 mdflounder filets, thawed
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asprinkle smoked paprika
- FOR THE SAUCE:
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thereserved crab juice
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1/4 cdry white wine such as pinot grigio
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2 Tbspunsalted butter *see note
-
1/2 Tbsplemon juice (fresh preferred)
- OPTIONAL GARNISH:
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a few sliceor wedges of lemon
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a few pinchchopped parsley
How To Make deconstructed stuffed flounder with lemon sauce
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1Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.
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2Drain crabmeat over a bowl, reserving liquid to use for sauce.
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3Lightly butter a medium baking dish; set aside.
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4In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
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5Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
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6Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
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7Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
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8Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
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9Add drained crabmeat, mixing gently until well combined; set aside.
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10Preheat oven to 350ºF.
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11Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
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12Spoon 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.)
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13Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
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14Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
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15Lightly 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.
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16To 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.
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17Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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