Crab, Artichoke & Parmesan Crusted 'gigged' Flounder [domestic] Recipe
Sautéed shallot spinach, charred tomato lemon butter
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Ingredients
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For the Flounder
For the Sautéed Spinach
For the Charred Tomato Lemon Butter
Method
For the Flounder
- 1
Prepare the Crab Artichoke Mixture
In a mixing bowl, combine crab meat, chopped artichoke hearts, grated Parmesan cheese, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix until well combined.
- 2
Preheat and Prepare the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- 3
Prepare the Flounder
Place the flounder fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
- 4
Add the Crab Mixture
Top each flounder fillet with an even layer of the crab and artichoke mixture, pressing it down gently.
- 5
Bake the Flounder
Bake in the preheated oven for 15-20 minutes, or until the flounder is cooked through and the topping is golden brown.
For the Sautéed Spinach
- 6
Sauté Shallots
In a large skillet, heat olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes.
- 7
Add Spinach
Add fresh spinach to the skillet and stir until wilted, about 3-4 minutes. Season with salt and black pepper.
- 8
Set Aside
Once the spinach is wilted, remove from heat and set aside until serving.
For the Charred Tomato Lemon Butter
- 9
Char the Tomatoes
In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add cherry tomatoes and sauté until they are blistered and charred, about 5-6 minutes.
- 10
