Crabmeat-Stuffed Flounder

Ingredients

For the crabmeat stuffing:

2 tablespoons extra virgin olive oil, plus more for the sheet pan and drizzling

1/2 cup chopped onion

1/4 cup chopped red bell pepper

1/4 cup chopped celery

2 garlic cloves, minced

2 tablespoons best-quality mayonnaise

6 ounces crabmeat, preferably lump meat

1/2 teaspoon paprika, such as Heirloom Sweet Paprika

1/8 teaspoon cayenne pepper

1 teaspoon fresh lemon zest

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns

2 tablespoons chopped fresh flat leaf parsley

For the flounder:

4 flounder fillets, about 4 to 6 ounces each

Four 4” bamboo skewers

1 teaspoon paprika, such as Heirloom Sweet Paprika

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns

1 tablespoon extra virgin olive oil

Directions

Preheat your oven to 400°F.
Line a rimmed sheet pan with parchment paper and brush the parchment lightly with olive oil; set aside.
Heat a sauté pan over medium-high.
When hot, add the 2 tablespoons olive oil, onions, bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 10 minutes.
Transfer to a large bowl and let cool slightly.
Then add in the rest of the stuffing ingredients and mix well.
Make the roll-ups one at a time directly on the parchment-lined sheet pan to avoid having to transfer them.
Place one fillet flat side up at one end of the pan.
Scoop 1/4 of the crab mix and place it on the fillet about 2 inches in from the thinner end.
Flip that end over the stuffing and roll up the fillet.
Secure with a bamboo skewer.
Repeat with the remaining fillets.
Sprinkle with the paprika, salt, and pepper and drizzle with olive oil.
Bake for 15 minutes, then check to see if the flounder is opaque and firm to the touch.
If needed, bake for another 3 to 5 minutes.

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