Stuffed Flounder for Mama
Mama always loved to order this dish when we went to the beach. But many cooks now avoid serving it since the harvesting methods are not considered ecologically friendly. In many instances, the fish are caught using a trawling method. Imagine a bulldozer scraping along the ocean floor, indiscriminately catching intended as well as unintended species. Even though flounder also suffers from overfishing (it seems too many people appreciate one of the best fish in the Gulf): I am calling for flounder here for old times’ sake. But you can substitute flat fish like English or Dover sole and turbot, which get better ecological marks and whose flavors are similar to that of flounder.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Brush a large baking dish with oil.
Step 2
Heat the 1 tablespoon oil in a large skillet over medium heat. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat and transfer the mixture to a large bowl to cool slightly. Add the breadcrumbs, eggs, parsley, paprika, and cayenne. Season with salt and pepper. Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
Step 3
Season both sides of the fish fillets with salt and pepper. Place the fillets in the prepared baking dish and top each with an equal amount of crabmeat mixture, patting to a uniform thickness. Top each fillet with a piece of butter. Bake until the fish are cooked through, 15 to 20 minutes. Serve immediately.
