Ingredients:

  • 4 large flounder fillets (approx. 6 oz each)
  • 4 oz lump crab meat
  • 1 tsp Old Bay seasoning
  • 10 oz fresh baby spinach, roughly chopped
  • 2 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 tbsp lemon juice
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup dry white wine

Instructions:

  1. Sauté the aromatics. Melt a tiny bit of butter in your skillet and add the diced shallot and minced garlic. Cook for 2-3 mins until they smell sweet and look translucent.
  2. Wilt the spinach. Add the 10 oz of roughly chopped spinach to the skillet. Cook until it collapses and turns vibrant green. Note: Don't overcook it or it will turn grey and bitter.
  3. Drain the moisture. Place the cooked spinach in a fine mesh strainer and press firmly with a spoon. Wait until no more green liquid drips out.
  4. Create the filling. In a medium bowl, mix the softened 2 oz cream cheese, squeezed spinach, 4 oz crab meat, 1/4 cup Parmesan, and 1 tsp Old Bay. Mix until it looks like a thick, creamy paste.
  5. Prep the fish. Lay the 4 flounder fillets flat on a clean surface. Pat them bone dry with paper towels. Check for a matte finish on the flesh.
  6. Roll the fillets. Spoon 2-3 tablespoons of filling onto the wider end of each fillet. Roll it up snugly but not tight enough to squeeze the filling out. Position them seam side down in the baking dish.
  7. Add the liquid. Pour the 1/4 cup of white wine and 1 tbsp lemon juice into the bottom of the dish, avoiding the tops of the fish. Note: This creates a steam bath that keeps the fish succulent.
  8. Top with crunch. Mix the 1/2 cup panko, 2 tbsp melted butter, and 1 tbsp parsley. Sprinkle generously over each roll. Ensure the crumbs are fully moistened by the butter.
  9. The Bake. Place in a preheated 400°F oven. Bake for 15-20 minutes until the panko is golden and the wine is bubbling.
  10. Final Check. The fish is done when it reaches 145°F and the aroma of toasted butter fills the room. Let it sit for 2 mins before serving.