Flounder Royale Recipe

Prepare crab topping

In a medium bowl gently fold together the lump crab meat, mayonnaise, Dijon mustard, lemon zest, chopped parsley, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1/2 cup panko (reserve remainder), 1/2 tsp salt and 1/4 tsp pepper. Handle the crab as little as possible to keep lumps intact. Set mixture in refrigerator while you prepare fillets.

Prepare breadcrumb-Parmesan crust

In a small bowl combine remaining panko (about 1/2 cup), 1 tablespoon melted butter and remaining 1 tablespoon grated Parmesan. Mix until evenly moistened; set aside.

Season and sear fillets

Pat flounder fillets dry and season both sides with remaining 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear fillets 1–1.5 minutes per side just to develop light color (they will finish cooking in oven). Remove skillet from heat.

Top with crab and crust

Divide crab mixture evenly onto the top of each seared fillet, pressing lightly to adhere. Sprinkle the Parmesan-panko crust evenly over the crab layer, pressing gently.

Bake to finish

Preheat oven to 400°F (200°C). Transfer skillet or move fillets to a baking sheet lined with parchment. Bake 8–10 minutes, until fish flakes easily and crab topping is hot; finish under broiler 1–2 minutes if you want a more golden crust (watch carefully). Remove from oven and tent lightly while you finish sauces and sides.

In a small saucepan set over medium heat, add the minced shallot and white wine. Bring to a simmer and reduce gently until about 2 tablespoons of liquid remain (about 6–8 minutes).

If using, add the heavy cream and simmer for 30 seconds. Reduce heat to low. Begin whisking in cold butter cubes one at a time, letting each cube incorporate before adding the next; keep sauce just warm — do not boil, or the emulsion may break.

When all butter is incorporated, whisk in the lemon juice and chopped capers. Season to taste with 1/4 tsp salt and 1/4 tsp white or black pepper. Keep warm (off direct heat) until ready to spoon over fish.

Combine rinsed jasmine rice, coconut milk, water, grated ginger, 1/2 tsp salt and 1 tsp sugar in a medium saucepan. Stir to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, 8 minutes. Fluff with a fork and stir in 1 tsp butter if desired for shine. Keep warm until plating.

Preheat oven to 425°F (220°C) if not already at temperature from baking fish. On a rimmed baking sheet toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in a single layer.

Roast 8–10 minutes until tender-crisp and lightly browned. Alternatively, you may blanch in boiling salted water 2–3 minutes then shock in ice water and finish in skillet with butter. Keep warm.

Squeeze lemon wedge over asparagus before serving.

Divide coconut ginger rice among 4 plates, shaping into a neat mound or ring. Place one crab-topped flounder fillet atop or beside the rice. Arrange asparagus alongside.

Spoon warm lemon-caper beurre blanc around and lightly over the fish (and a touch over the rice if desired). Garnish with microgreens or chopped parsley and a dusting of extra lemon zest. Serve immediately.