Ingredients:

  • 4 large Flounder fillets (approx. 6–8 oz each, skinless)
  • 1 tbsp Extra virgin olive oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1 tsp Sweet paprika
  • 8 oz Lump crabmeat (drained and picked for shells)
  • 1/4 cup Plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1/2 cup Panko breadcrumbs
  • 2 Green onions, finely sliced
  • 1 tbsp Fresh parsley, chopped
  • 1 tsp Old Bay seasoning
  • 3 tbsp Unsalted butter, melted
  • 1 clove Garlic, minced
  • 1/2 Lemon, juiced
  • 1 tsp Fresh dill, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Rinse the flounder fillets under cold water and pat them thoroughly dry with paper towels to ensure seasoning adheres.
  2. In a medium bowl, gently fold together the crabmeat, Greek yogurt, Dijon mustard, panko breadcrumbs, green onions, parsley, and Old Bay until the mixture is cohesive but not overly wet.
  3. Lay each flounder fillet flat on a clean surface. Season the upward-facing side with olive oil, sea salt, cracked black pepper, and sweet paprika.
  4. Place approximately 2-3 tbsp of the crab mixture at the wider end of each fillet. Carefully roll the fish toward the thinner tail end.
  5. Place the rolls seam-side down in a lightly greased baking dish. Combine the melted butter and minced garlic, then drizzle the mixture over the rolls.
  6. Bake for 15 minutes until the fish is opaque and the top has reached a mahogany-gold color. Remove from the oven and immediately garnish with fresh lemon juice and dill.
  7. Let the dish sit for 3 minutes before serving to allow the internal juices to settle.