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No one sits around the fish case looking longingly at the white fish thinking that dinner is just going to be packed with fun and flavor tonight. But, flounder, cod, haddock and other whitefish all make a kicking dinner from time to time with a little TLC. And you get the bonus of feeling like you did something healthy for yourself by not chewing on another burger or chicken nugget. Just ignore that butter sauce we’re slathering over the top and run with it.
I grew up with stuffed flounder every holiday since I can remember. My family makes big honking portions out of what must be mammoth flounder with a rich white wine sauce on top. It’s the bee’s freakin’ knees. I wanted something similar, that I could call my father up and brag about without the feeling of the formal tradition and on a weeknight. Bam, here it is.
Go wow your family.
Crab Stuffed Flounder
- 3 tbs unsalted butter
- 1/4 cup panko or breadcrumbs
- 1/3 lbs lump crab meat picked over for shells - here's where it counts - get the good stuff
- 1/2 cup mayo
- 2 cloves garlic minced
- 3 tbs fresh chives minced
- 2 teas lemon zest and the juice from 1 lemon
- salt and pepper
- 4 large flounder fillets
- Preheat the oven to 475 degrees. Spray a large baking dish with non-stick spray and set aside.
- In a bowl, toss the crab meat with the panko, mayo, garlic, chives, lemon zest, and season with salt and pepper.
- Pat the flounder dry and lay it out on a clean work surface. Season with salt and pepper. Place each skin side down and divide the stuffing between the four, placing it in the center of the fillet. Roll each end over top to make a tight roll. Place in the prepared baking dish, seam side down. Cover the baking dish with foil and place in the oven for 12 to 14 minutes, until fish is flaking gently with a fork and stuffing is heated through.
- Meanwhile, heat the lemon juice in a heatproof bowl in the microwave, or in a small saucepan over medium heat, until just steaming, but not boiling. Whisk in the butter, until melted, and season with salt and pepper.
- Serve fish on platters and pour butter sauce over top. Sprinkle with more fresh snipped chives.
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE