Serves: 4
Ingredients
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1 tbsp coconut oil, divided
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3 scallions (white parts chopped fine, green parts sliced thin on bias)
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1 celery rib, minced
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0.5 red bell pepper, chopped fine
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1 garlic clove, minced
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0.75 tsp Cajun seasoning
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3 oz (approx 85g) Coconut Milk Cheddar Cheese, cut into small pieces
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12 oz (approx 340g) lump crabmeat, picked over for shells
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2 cups fresh spinach, stemmed
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Sea salt and pepper to taste
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8 skinless flounder fillets (3 oz / 85g each), 0.25- to 0.5-inch thick
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0.25 cup White Sandwich Breadcrumbs, toasted
Preparation
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Adjust the oven rack to the middle position and preheat the oven to 475°F (245°C).
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Heat 2 tsp of the coconut oil in a 10-inch nonstick skillet over medium heat until shimmering. Add the scallion whites, celery, and bell pepper. Cook until softened, about 5 minutes.
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Stir in the garlic and 0.75 tsp Cajun seasoning and cook until fragrant, about 30 seconds.
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Remove the skillet from the heat and stir in the 3 oz (85g) cheese until it is melted. Transfer this mixture to a large bowl.
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Gently stir the 12 oz (340g) crabmeat and 2 cups spinach into the bowl, being careful not to break up the lumps of crab. Season with sea salt and pepper to taste.
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Grease a 13×9-inch baking dish with coconut oil.
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Pat the flounder fillets dry with paper towels and season them with sea salt and pepper. Place the fillets, smooth side down, on a cutting board.
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Mound the filling in the center of each fillet. Fold the tail end over the filling, and then fold the thicker end over that.
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Lay the flounder seam-side down in the prepared baking dish.
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Toss the 0.25 cup breadcrumbs with the remaining 1 tsp of coconut oil, then sprinkle the breadcrumbs over the flounder.
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Bake until the filling is hot and the flounder flakes apart when gently prodded with a paring knife, about 20 minutes.
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Sprinkle with the reserved scallion greens and serve immediately.
