Baked Stuffed Flounder
From Cooking 'Round the Clock by Rachel Ray
1 Tbsp. extra-virgin olive oil (EVOO)
2 slices bacon, chopped
1 medium onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/4 red bell pepper, chopped
1 rib celery with greens, chopped
salt and pepper
1/2 tsp. ground thyme
3 Tbsp. chopped parsley
6 oz. crabmeat, flaked
1/4 c. butter, cut into pieces
4 large flounder fillets
1 lemon, cut into wedges
1/2 c. bread crumbs
paprika, for garnish
Preheat oven to 400.
Heat a skillet over medium-high heat; add evoo and bacon and cook until bacon begins to crisp, about 2 minutes. Add onion, shallot, garlic, bell pepper, celery, salt and pepper, thyme, and 2 Tbsp. parsley. Saute 2 minutes. Stir in crabmeat and remove from heat.
Heat a second skillet over medium heat. Add the butter and let it melt. Season flounder with salt and squeeze a little lemon juice on both sides. Turn fish in melted butter and set in shallow baking pan. Add bread crumbs to butter and cook, stirring, until brown. Add the crab/vegetable mixture to the bread crumbs and combine. Mound stuffing on half of each flounder and fold fillets over to wrap and seal the stuffing. Bake until fish is opaque, about 20 minutes. Serve with lemon wedges, garnished with remaining parsley and paprika.
*My notes -- I didn't have flounder, so I used tilapia, and it was really good. Also, I didn't fold the fillets...just sort of laid them in the pan, and then poured the stuffing on top of it and then baked. Cut down on prep time, and I don't think anyone was disappointed the fillets weren't folded over.
1 Tbsp. extra-virgin olive oil (EVOO)
2 slices bacon, chopped
1 medium onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/4 red bell pepper, chopped
1 rib celery with greens, chopped
salt and pepper
1/2 tsp. ground thyme
3 Tbsp. chopped parsley
6 oz. crabmeat, flaked
1/4 c. butter, cut into pieces
4 large flounder fillets
1 lemon, cut into wedges
1/2 c. bread crumbs
paprika, for garnish
Preheat oven to 400.
Heat a skillet over medium-high heat; add evoo and bacon and cook until bacon begins to crisp, about 2 minutes. Add onion, shallot, garlic, bell pepper, celery, salt and pepper, thyme, and 2 Tbsp. parsley. Saute 2 minutes. Stir in crabmeat and remove from heat.
Heat a second skillet over medium heat. Add the butter and let it melt. Season flounder with salt and squeeze a little lemon juice on both sides. Turn fish in melted butter and set in shallow baking pan. Add bread crumbs to butter and cook, stirring, until brown. Add the crab/vegetable mixture to the bread crumbs and combine. Mound stuffing on half of each flounder and fold fillets over to wrap and seal the stuffing. Bake until fish is opaque, about 20 minutes. Serve with lemon wedges, garnished with remaining parsley and paprika.
*My notes -- I didn't have flounder, so I used tilapia, and it was really good. Also, I didn't fold the fillets...just sort of laid them in the pan, and then poured the stuffing on top of it and then baked. Cut down on prep time, and I don't think anyone was disappointed the fillets weren't folded over.
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