Ingredients:

  • 4 large flounder fillets (approx. 1.5 lbs / 680g total)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1/2 lb lump crab meat or finely chopped shrimp
  • 1 cup Panko breadcrumbs
  • 4 tbsp unsalted butter, melted
  • 1 small shallot, finely minced (approx. 2 tbsp)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Old Bay seasoning

Instructions:

  1. Over medium heat, sauté the shallots and garlic in 1 tablespoon of the butter until translucent and fragrant (about 3 minutes).
  2. In a medium mixing bowl, combine the crab meat or shrimp, Panko breadcrumbs, remaining melted butter, lemon zest, lemon juice, fresh parsley, and the sautéed aromatics. Toss gently until the mixture holds together when squeezed.
  3. Pat the flounder fillets dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Lay the fillets flat, skin-side up.
  4. Place a generous 1/4 cup of stuffing on the wider end of each fillet, then gently roll it toward the thinner tail end.
  5. Place the rolls seam-side down in a 9x13 inch baking dish. Brush the tops with olive oil. Bake at 400°F (205°C) for 18–22 minutes until the fish is opaque and the stuffing is golden-brown.