Stuffed Flounder Recipe

Prep fillets

Pat the flounder fillets dry with paper towels. If the fillets are large, trim edges to make even rectangles about 4–6 ounces each. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Lemon

Cut the lemon in half. Reserve one half for slicing for garnish and the other half for zest and juice for the stuffing and sauce.

Preheat the oven to 400°F (200°C). Grease a baking dish or line a rimmed baking sheet with parchment paper and brush lightly with 1 tsp olive oil or melted butter to prevent sticking.

Make the base: In a medium bowl combine 1 1/2 cups breadcrumbs and 1/2 tsp kosher salt. Add 2 tbsp mayonnaise, 1 tsp Dijon mustard, 2 tbsp grated Parmesan, 1 tsp lemon zest and the 1 tbsp olive oil. Mix until evenly moistened.

Sauté aromatics: In a small skillet over medium heat melt 1 tbsp butter (from the melted butter total) or use 1 tsp olive oil. Add the finely minced shallot (1 each) and diced celery (1 stalk). Cook, stirring, for 3–4 minutes until softened and translucent. Add the minced garlic (1 clove) and cook 30 seconds more until fragrant. Remove from heat and let cool 1–2 minutes.

Combine stuffing: Add the cooled aromatics, 1 cup picked crab meat, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp Old Bay seasoning, 1/4 tsp black pepper, and the sautéed breadcrumb mixture. Fold gently to combine, keeping some lumps of crab intact. Taste and adjust seasoning—add a pinch more salt or lemon juice if needed.

Portion stuffing: Divide the stuffing into 4 equal portions (about 1/2 cup each). Keep warm but not hot while assembling the fish.

Stuff the fillets: Lay each seasoned flounder fillet flat on the prepared baking dish. Spoon a portion of the stuffing along one end of each fillet (the thicker end), then roll or fold the fillet over the stuffing to enclose it. If fillets are thin, you can place stuffing on top and fold like an envelope. Place seam-side down in the dish.

Brush and finish: Brush the tops of the stuffed fillets with 2 tbsp melted butter. Arrange thin lemon slices over or beside each fillet if desired.

Bake: Place the baking dish in the preheated 400°F (200°C) oven and bake 12–15 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork and the stuffing is heated through. Internal temperature should reach 145°F (63°C). If you want a golden top, switch oven to broil for the last 1–2 minutes, watching carefully to avoid burning.

Make quick pan sauce: While fish bakes, heat a small skillet over medium-high heat. Add 1/4 cup dry white wine or chicken broth and simmer for 1–2 minutes, scraping up any browned bits if you used a skillet for stuffing. Reduce slightly. Stir in 2 tbsp unsalted butter and 1 tbsp fresh lemon juice, swirling until sauce is glossy. Season with a pinch of salt and pepper.

Serve: Remove stuffed flounder from oven and transfer to plates. Spoon the warm lemon-butter sauce over each fillet, sprinkle with 1 tbsp chopped fresh parsley, and serve with reserved lemon slices. Offer extra lemon wedges at the table.