Baked Stuffed Flounder
Submitted by nuc chick
Buttery flounder fillets stuffed with shrimp, crab and seasoned breadcrumbs, then baked until the fish is flaky and the filling is golden. A Gulf Coast showstopper for seafood night.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minFew things say “special occasion” quite like a whole flounder split open and packed with a rich, buttery stuffing of shrimp, crab, and seasoned breadcrumbs.
The fish stays tender and moist while the filling gets just enough heat to meld all those briny, garlicky flavors together.
It’s the kind of dish that looks like you spent all day in the kitchen, but comes together in about 35 minutes of actual oven time.
Serve it straight from the baking pan with a squeeze of fresh lemon and some steamed rice on the side.
Pro Tips
- Don’t skip the pocket step: loosening the meat from the bone creates a natural cavity that holds the stuffing in place and keeps it from spilling out.
- Use fresh (not imitation) crabmeat for the best flavor. Lump or claw meat both work well here.
- Covering the pan for the first 30 minutes steams the fish gently, so resist peeking. That final 5 minutes uncovered gives you a lightly browned top.
- A pinch of cayenne in the stuffing goes a long way. Start small and taste as you go.
Ingredients
Directions
Sauté celery, onions and garlic in ½ stick melted butter.
Add bread crumbs, shrimp, crabmeat and parsley.
Mix well. Season to taste with salt, pepper and cayenne. Split thick side of each flounder, lengthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing. Brush well with additional melted butter, salt and pepper. Stuff pocket with dressing. Melt remaining ½ stick butter in shallow baking pan. Place fish in pan. Cover and bake at 375℉ (190℃) F for 30 minutes. Remove cover and bake additional 5 minutes.
Comments
It sounds good to me. Thanks