- 4 flounder fillets
- 1/2 pound lump crab meat, chopped into small pieces
- 1/2 pound small shrimp, peeled and deveined, and cut into small pieces
- 1/2 cup panko breadcrumbs, plus more for topping
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onion, chopped
- 1 tablespoon olive oil
- 4 tablespoons butter, melted
- 1/4 teaspoon paprika
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Kosher salt and black pepper to taste
- Lemon wedges for serving
- Preheat your oven to 375°F (190°C). Grease a shallow baking dish and set aside.
- Combine the lump crab meat, shrimp, egg, breadcrumbs, parsley, green onions, half of the butter, olive oil, lemon juice, minced garlic, paprika, salt, and pepper in a medium bowl. Mix well until all the ingredients are evenly combined.
- Lay the flounder fillets flat on a clean surface. Spoon the shrimp and crabmeat stuffing onto each fillet, dividing it equally among them. Spread the mixture evenly over the surface of each fillet.
- Roll up the flounder fillets, starting from the wider end, and secure them with toothpicks to hold them together.
- Place the stuffed flounder fillets in the greased baking dish. Sprinkle a little bread crumbs over the top of the fish and drizzle the remaining melted butter over the top of each fillet.
- Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked and the fish flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets, so keep an eye on them.
- Once baked, remove the toothpicks from the flounder fillets before serving. Garnish with fresh parsley and lemon wedges or lemon slices. Serve hot, and enjoy!
Optional- Serve the baked stuffed flounder with a creamy sauce on the side. Create a sauce by combining mayonnaise, sour cream, lemon juice, chopped dill, and a pinch of cayenne pepper. This creamy sauce complements the seafood and adds a creamy element.
- Prep Time: 10 min
- Cook Time: 20-25 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
Keywords: flounder, baked flounder, baked fish, main meal