Stuffed Brie Fish

• 2 large fish fillets (8 oz. each; sole or fluke recommended)
• 2 eggs
• 4 1/2 oz Brie cheese
• 1 (6 oz.) can crabmeat
• 1/2 stick sweet butter
• 1/2 whole lemon
• breadcrumbs
• 1/2 tsp. Grey Poupon mustard
• whole fennel
• dill seed
• pepper to taste

1. Whisk 2 eggs.
2. Add pinch of whole fennel and pinch of dill seed.
3. Lay both fish fillets in mixture for 5 minutes.
4. Remove fillets and cover with breadcrumbs.
5. Set fillets aside, uncooked. Set egg mixture aside.
6. Drain 1 can of Polar crabmeat; set aside. Melt 1/2 stick butter with juice from 1/4 well-squeezed lemon. Add crabmeat.
7. Bring mixture to a sizzle in frying pan.
8. Remove from heat and add Grey Poupon.
9. Slice Brie long and thin.
10. In baking dish (tight fit is necessary), layer 1 breaded fish fillet on bottom.
11. Layer crabmeat, butter and lemon saute undrained. Pepper to taste and squeeze 1/4 lemon to taste.
12. Layer remainder of egg mixture.
13. Layer sliced Brie.
14. Add 1 breaded fish fillet on top.
15. Bake at 325u0b0 for 20 minutes, then broil about 5 minutes to a golden brown.

fish, eggs, cheese, crabmeat, sweet butter, lemon, breadcrumbs, mustard, fennel, dill, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954819 (may not work)