Stuffed Flounder
Olive oil, for greasing the sheet pan
2 tablespoons ghee, plus 2 tablespoons for the sauce
ВЅ cup minced green onion
1 clove garlic, peeled and minced
1 pound lump crabmeat
Zest of 1 lemon
Вј teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
2 pounds flounder fillets
1 cup chicken stock
Juice of 1 lemon
1 tablespoon capers
- Preheat the oven to 350В°F and grease a sheet pan with olive oil.
- In a medium saucepan, heat 2 tablespoons of the ghee over medium heat and sautГ© the green onions and garlic for about 1 minute.
- Add the crabmeat, lemon zest and pepper and cook for another 3 minutes.
- Remove the crabmeat stuffing from the heat and stir in the parsley.
- Cut the flounder fillets into halves or thirds, depending on the size. Place them on the sheet pan and spoon about 1вЃ„4 cup crabmeat stuffing onto each fillet.
- Fold the fillets over and arrange with the flap side facing down. Bake the fillets for 10 to 15 minutes or until cooked through.
- While the fillets are baking, brown the remaining 2 tablespoons ghee over medium heat in the saucepan used to make the stuffing.
- Add the chicken stock, lemon juice and capers. Bring to a quick boil, reduce the heat and simmer until the sauce thickens to a desired consistency.
- Remove the fillets from the oven and allow to rest for 5 minutes. Arrange the fillets on plates, spoon the sauce over each and serve at once.
