- Prep Time: 30m
- Cook Time: 35m
- Serves: 6
- Category: Entrees, Entrees|Seafood
Ingredients
Flounder
- 8 pieces white bread
- 1 celery rib, chopped
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1/4 c olive oil
- 1/2 lb fresh lump crabmeat, drained
- 1/2 c grated Parmesan cheese
- 1 plum tomato, chopped
- 1 large egg, lightly beaten
- 2 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh parsley, plus more for garnish
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 (4 oz) flounder fillets
- 1/3 c butter, melted
- 1/2 tsp. Tony Chachere’s creole seasoning
- lemon caper sauce
- lemon wedges, for garnish
Lemon Caper Sauce
- 3 tbsp. salted butter
- 3 cloves garlic, minced
- 1 large shallot, minced
- 2 tbsp. extra virgin olive oil
- 3 tbsp. all-purpose flour
- 1/2 c dry white wine
- 1 1/4 c chicken broth
- 2 tbsp. fresh lemon juice
- 2 tbsp. capers drained
- 1/4 tsp. freshly ground pepper
Instructions
Flounder
- Preheat the oven to 350° F.
- Lay the bread slices directly on the rack and bake for approximately 20 minutes.
- Hand break the bread slices and place into a food processor. Pulse the bread until it forms bread crumbs.
- Increase the oven temperature to 375° F.
- In a large skillet over medium-high heat, heat oil. In the hot oil cook celery, green onions, and minced garlic, for approximately 3 minutes, stirring constantly.
- Remove the skillet from the heat. Add the crabmeat, breadcrumbs, Parmesan, tomato, egg, lemon juice, parsley, salt and pepper and stir well.
- Brush the flounder evenly with melted butter.
- Spoon one heaping tablespoon of the crab meat mixture on top of a fillet. Roll up the fillet, securing with a wooden pick. Repeat this step for all fillets.
- Place the fillets in a lightly greased 13x9-inch baking dish.
- Spoon remaining crab meat mixture over each stuffed fillet, and drizzle with any remaining butter.
- Sprinkle lightly with Tony Chachere’s creole seasoning.
- Cover the pan with foil and bake at 375° F for 18 minutes. While the fish is baking, make the lemon caper sauce (recipe below).
- Uncover the pan and bake for an additional 4 minutes, and then turn the oven to broil for one minute. Remove the pan from the oven.
- Drizzle lemon caper sauce over top of the fish fillets.
- Garnish with lemon wedges and fresh parsley.
Lemon Caper Sauce
- Heat the butter in a large skillet over medium heat. Once hot, add the garlic and shallots and cook for 2 minutes.
- Whisk in the olive oil and flour, continue to cook while whisking for about 3 minutes, until lightly browned.
- Add the wine and chicken broth and cook until reduced by half, and slightly thickened, approximately 4-5 minutes.
- Stir in the lemon juice, capers and pepper.
- Makes approximately 1½ cups.
- Reheat the sauce in a pan over low heat. Add two tablespoons of chicken broth to thin it out if needed.