Zest of 1 lemon

¼ 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 350°F and grease a sheet pan with olive oil.

In a medium saucepan, heat 2 tablespoons of the ghee over medium heat and sauté 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 1⁄4 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.