Frank's Recipes! Stuffed Flounder

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Stuffed Flounder

1 ounce olive oil
4 (1-pound) flounder
3/4 stick butter
1/4 cup chopped celery
3/4 cup chopped onion
1 small clove garlic, minced
1 pound lump crab meat
3 teaspoons green onion tops
3 teaspoons chopped bell pepper
1/3 cup bread crumbs
1 1/2 ounces white wine
1/4 teaspoon each, salt and pepper

Use baking dish large enough to accommodate flounder when completely spread out. Head of flounder may be left on or removed. Split flounder from behind gills to tail and lift skin and meat one side at a time while running filet knife along backbone until total backbone is exposed. Backbone is then completely removed. Oil bottom of baking dish. Place flounder in dish dark side up. Open sides of flounder and apply lemon to all meat. Salt and pepper. Add stuffing to cavity and pull sides of flounder over stuffing. Place thin lemon slices over entire fish. Lightly salt and pepper. Cover with foil and bake in 350-degree oven for 20 minutes. Remove foil and bake for additional 10 minutes.

Serves 4.

Flounder Stuffing:
In melted butter, sauté onions, garlic, green onion tops and bell pepper. Add salt and pepper and wine. Simmer 5 minutes. Add crabmeat and bread crumbs. Mix well and place directly into flounder cavity.