TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Baked Fish Fillets with Shrimp Stuffing

Crab Cakes (with optional roasted red pepper sauce)

Crispy Roasted Shrimp with Panko Crust

Seafood and Fish Recipes

Healthy Recipes

Quick and Easy Main Dish Recipes

Easy Recipes for Elegant Entertaining

Rolled Flounder Fillets with Crabmeat Stuffing

Serves 4

This quick and easy recipe makes a delicious and healthy main dish for a weeknight dinner or elegant entertaining. If you cannot find flounder, other thin white fish fillets, such as sole or haddock, will work as well.

Ingredients

Rolled Flounder Fillets Recipe Photo
  • Cooking oil spray
  • 4 skinless flounder fillets, about 4 ounces each
  • Salt and pepper to taste
  • 8 ounces crabmeat
  • 1 teaspoon grated onion (see notes below)
  • 1 clove garlic, grated
  • 1 cup fresh breadcrumbs, divided
  • 1 tablespoon chopped fresh dill (can use 1 teaspoon dried)
  • 1 tablespoon chopped fresh parsley, divided (can use 1 teaspoon dried)
  • Grated rind and juice from 1/2 medium lemon
  • 1 tablespoon olive oil or melted butter, preferably unsalted
  • 4 lemon wedges for garnish

Preheat oven to 350° F. Spray a shallow baking pan with cooking oil. Place the fillets on a work surface with the skinned-side up. Season lightly with salt and pepper.

In a medium bowl, mix together the crab, onion, garlic, 3/4 cup of the breadcrumbs, dill, 2 teaspoons of the parsley, lemon rind and juice, salt and pepper. Divide the crab among the fish and spread evenly, leaving a little edge around the perimeter. Starting at a long end, roll the fish and, if needed, secure with toothpicks. Place, seam side down in the baking dish. Mix together the remaining breadcrumbs and parsley and sprinkle on the top. Drizzle with just enough of the oil or butter to moisten. Bake until the stuffing is hot and the fish is cooked, 20 to 25 minutes. Serve immediately with lemon wedges.

Notes: If you do not have a fine grater, such as a microplane, you can very finely mince both the onion and garlic with a knife.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.