Baked stuffed flounder with shrimp and crabmeat

crabmeat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost, while canned tuna offers a more affordable protein option.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned shrimp

Canned shrimp can be a budget-friendly alternative, while chicken breast provides a lean protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option, while margarine is a cost-effective substitute.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol, while chicken broth enhances flavor at a lower cost.

Finely chop the vegetables and lightly fry in olive oil and butter.

When cooked, remove from heat and let cool, and add the crabmeat, breadcrumbs, mayonnaise, the beaten egg, salt, pepper and chopped parsley.

Mix and spoon 1 spoonful of the filling on top of each fish fillet.

Wrap the fillet ends around the filling and pin with a wooden skewer if necessary.

Place the fillet rolls on a lightly greased baking sheet.

Garnish with a little butter, water or white wine, breadcrumbs, lemon juice and paprika.

Place in a preheated oven and cook for about 20 minutes at 375°F (180°C), or until the fish flakes easily.

At the end of cooking, arrange the rolls on a serving plate, or individual serving and top with a little of the lemon and butter sauce, sprinkle lightly with parsley and serve immediately with lemon slices and your favorite side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens