Stuffed Flounder Recipe

Preheat the oven to 400°F (200°C). Pat the flounder fillets dry with paper towels. If not already butterflied, have the fishmonger butterfly and remove pin bones, or carefully slit and open each flounder so it lies flat.

Season both sides of each flounder lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper total (split between the two fish). Zest the lemon and set zest aside; cut lemon in half for juice.

In a medium bowl, combine 8 oz crab meat, 3 tbs bread crumbs, minced shallot, diced celery, 2 tbs chopped parsley and 1 tbs chopped chives. Gently break up the crab so lumps remain but shells are not present.

Add 2 tbs mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 1/2 tsp Old Bay, 1 tsp lemon zest, 1/4 tsp black pepper and 1/2 tsp kosher salt. Fold gently until just combined. The mixture should hold together when pressed; if too wet, add another teaspoon of bread crumbs.

Taste a small amount and adjust seasoning (add a pinch more salt or lemon juice if desired).

Divide the stuffing into four equal portions (about 1/4 of the mixture per fish). Place each portion along the thicker end of a butterflied flounder, leaving a 1/2" border at the edges so the fish can fold over slightly. Gently roll or fold the fish around the stuffing and place seam-side down in a lightly buttered baking dish large enough to hold both fish in a single layer.

Brush the tops of the stuffed flounder with 2 tbs melted butter. If desired, squeeze a little lemon juice over each fish (about 1/2 tbs total).

Place the baking dish in the preheated oven and bake for 12–15 minutes, until the fish is opaque and flakes easily and the internal temperature near the stuffing reaches 140–145°F (60–63°C). Baking time will vary slightly with thickness — check at 12 minutes.

Make butter-lemon sauce while fish bakes (optional)

In a small saucepan over medium heat, melt 3 tbs unsalted butter. Add 1/4 cup dry white wine (or seafood stock) and 1 tbs fresh lemon juice. Bring to a gentle simmer and cook 1–2 minutes to reduce slightly. Stir in 1 tsp capers if using, remove from heat and stir in 1 tbs chopped parsley. Season with a pinch of salt and pepper to taste.

Remove the stuffed flounder from the oven. Spoon any accumulated juices in the baking dish over the fish, then drizzle or spoon the butter-lemon sauce over each portion.

Garnish with additional chopped parsley and lemon wedges. Serve immediately with your choice of side (roasted potatoes, steamed vegetables, or a simple salad).