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A Sampling of Seabest Seafood Seabest Fish Finder

STUFFED FLOUNDER

You'll be asked for this recipe every time you serve it to guests. You won't believe how rich and tender these spinach and crab-stuffed FLOUNDER roll-ups are.


STUFFED FLOUNDER

INGREDIENTS

4Sea Best Flounder Fillets, thawed
2-1/2teaspoons salt, divided
1teaspoon pepper, divided
1cup frozen chopped spinach, thawed and squeezed dry
1/2cup flaked crabmeat
1/4cup Italian bread crumbs
1/2cup heavy cream
1tablespoon butter
1teaspoon lemon zest
4 to 8wooden skewers
parchment paper

DIRECTIONS

  • Preheat oven to 350°F.
  • Season Sea Best Flounder Fillets on both sides with 1-1/2 teaspoons salt and 3/4 teaspoon pepper.
  • In a bowl, combine the spinach, crab, 1/2 teaspoon salt and remaining pepper. Divide into four portions.
  • Place one portion of crab mixture on each flounder fillet. Roll up each from the short end; secure with wooden toothpicks.
  • Place each roll-up, seam side down, on a parchment paper-lined baking sheet. Sprinkle with bread crumbs.
  • Bake, uncovered, for 10-15 minutes or until golden brown and fish flakes easily with a fork.
  • Meanwhile, in a small saucepan over medium-low heat, bring cream to a simmer; cook for 8 minutes. Stir in the butter, lemon zest and remaining salt. Serve with fish.
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STUFFED FLOUNDER