Deconstructed Stuffed Flounder With Lemon Sauce Food

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Filling:.
• In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
• Add garlic and cook for 1 minute.
• Add spinach and lemon zest and cook until heated through.
• Add parsley and stir through.
• Remove from heat and keep warm.
• Sauce:.
• Place cream and wine in saucepan over medium heat and bring to gentle simmer.
• Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
• Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
• Season fish fillets with additional salt and the pepper.
• Divide the spinach mixture evenly among the fillets.
• Roll up fillets and place seam side down on the cooked rice.
• Pour cheese sauce over all.
• Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
• Note: Serving size is approximate. The original recipe said "serves 4-6".

LINDA'S STUFFED HADDOCK OR FLOUNDER

Steps:

• Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
• Squirt with fresh lemon juice, and dot with pats of butter.
• Take the sleeve of Ritz crackers and crush finely in a bowl.
• Add crabmeat to it, and mix well.
• Add 1 stick of melted butter to it, and mix well.
• Spread a 1" thick layer over your fish fillets.
• Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
• Serve with fresh lemon squirted on top.

DECONSTRUCTED STUFFED FLOUNDER WITH LEMON SAUCE

Steps:

• Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.
• Drain crabmeat over a bowl, reserving liquid to use for sauce.
• Lightly butter a medium baking dish; set aside.
• In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
• Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
• Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
• Add drained crabmeat, mixing gently until well combined; set aside.
• Preheat oven to 350ºF.
• Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
• Spoon stuffing onto filets in dish, pressing down lightly as needed (some stuffing will end up in the dish instead of on the fish, but that's okay.)
• Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
• Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• Lightly sprinkle filets with paprika. Bake at 350ºF for 25 to 27 minutes or so (depending on oven,) uncovered. Make sauce when fish is halfway done.
• To make sauce: While fish is in oven, add dry white wine to reserved crab liquid. Reduce volume by about 1/3 to 1/2 by boiling either in a small pan on the stovetop or pouring into a glass measuring cup and microwaving on high power for a couple of minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 30 seconds, until butter is melted and sauce is hot. Pour over fish.
• Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
• *Note: Salted butter is usually fine for the stuffing and for brushing onto fish for baking, but the sauce may be a tad too salty if you don't use unsalted butter.