Cucina Domenico
4 pieces flounder
salt and pepper
1 6-oz can white crab meat, drained
1/4 cup breadcrumbs
1tbspn fresh chopped parsley, plus more for garnish
1 tspn butter, plus 1 tbspn butter
1 tbspn olive oil
1 shallot, finely chopped
juice of 1 lemon
1 cup white wine
Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tspn melted butter.
Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.
About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbspn butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.
When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.
This dish serves well with steamed greens and a crisp white wine.
www.domskitchen.com/baked-flounder-roll-ups-with-lemon-butter-and-white-wine-sauce/?fbclid=IwAR2EDZ21QU5Utd_FIBFOUs8oxb2yNJXYIyhkVETYp8GWk-V7ud3t-v6BS3w
