ROLLED FLOUNDER FILLETS WITH CRABMEAT STUFFING

[Rolled Flounder Fillets with Crabmeat Stuffing]
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SERVES 4

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

INGREDIENTS

Cooking oil spray

4 skinless flounder fillets, about 1 pound

Salt and pepper to taste

8 ounces real crabmeat

1 teaspoon grated onion (see notes)

1 clove garlic, grated (see notes)

1 cup fresh breadcrumbs, divided

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley, divided

Grated rind and juice from1/2 medium lemon

1 tablespoon olive oil or melted butter

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 flesh side down. 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 sprinke 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 don’t have a fine grater, such as a microplane, you can very finely mince both the onion and garlic.

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