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

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and brush the parchment lightly with olive oil; set aside.

Step 2

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. 

Step 3

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.

Step 4

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.