Ingredients:

  • 4 large skinless flounder fillets (approx. 7 oz each)
  • 1 lb jumbo lump crabmeat, drained and picked
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 3 tbsp light Greek yogurt
  • 1 large egg yolk
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley, finely chopped
  • 0.5 cup Panko breadcrumbs
  • 1.5 tbsp fresh lemon juice, divided
  • 3 tbsp unsalted butter
  • 1 clove garlic, minced
  • 2 tbsp dry white wine

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Lay the 4 flounder fillets out on a clean work surface. Pat them completely dry with paper towels on both sides. Season the fillets lightly with the 0.5 tsp sea salt and 0.25 tsp white pepper.
  3. In a medium bowl, whisk together the 3 tbsp Greek yogurt, 1 large egg yolk, 1 tsp Dijon mustard, 1 tsp Old Bay, 2 tbsp parsley, and 0.5 tbsp of the lemon juice.
  4. Gently fold in the 1 lb jumbo lump crabmeat. Be careful not to break those big lumps! Finally, stir in 0.25 cup of the Panko breadcrumbs to help bind everything together.
  5. Divide the crab stuffing into four equal portions. Place one portion at the wider end of each fillet. Carefully roll the fish over the stuffing, moving toward the narrower tail end. Secure the seam with a toothpick. Place the rolls seam side down in a lightly oiled baking dish.
  6. Melt 1 tbsp of the butter and mix it with the remaining 0.25 cup of Panko breadcrumbs. Sprinkle this mixture generously over the top of each fish roll. This creates a protective crust that will sizzle and brown in the oven.
  7. In the bottom of the baking dish, pour the 2 tbsp dry white wine and the remaining 1 tbsp lemon juice. Add the 1 clove of minced garlic to the liquid.
  8. Bake 20 mins until the fish is opaque and the crumbs are golden and crackling.
  9. While the fish rests for 2 minutes, melt the remaining 2 tbsp of butter. Spoon the pan juices over the fish, then drizzle with the extra melted butter. Sprinkle with a little extra fresh parsley for a pop of color.