Stuffed Flounder

• 4 each flounder fish fillets steaks
• 1 medium onions chopped
• 1 each celery stalks chopped
• 13 cup sweet red bell peppers chopped, red or green
• 1/4 pound butter unsalted, melted
• 1 pound crab meat
• 2 cups bread, white torn into small pieces
• 2 large eggs lightly beaten
• 1 tablespoon parsley leaves chopped
• 1/4 pound country ham centre slice, boned, 1/4 inch thick, finely diced
• 1 tablespoon sherry
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 1 x lemon juice

1. Preheat the oven to 350'F.
2. Lay the fish bottom side (the white side) up on a cutting board and make an incision in each fish down to the backbone along the center of the fish, stopping just shy of the head and tail.
3. Working at an oblique angle, slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
4. Saute the onion, celery and bell pepper in a heavy saute pan in about half of the butter over medium-high heat until the onions begin to become transparent, about 5 minutes.
5. Toss with the crabmeat, bread, eggs, parsley, ham, and sherry, seasoning to taste with salt and pepper.
6. Remember that the country ham is salty and will impart its flavor to the crabmeat.
7. Stuff the fish with the mixture, brush a glass baking pan with some of the remaining butter, and add the fish to the pan.
8. Mix the rest of the butter with the lemon juice, pour over the fish, and bake for 30 to 45 minutes or until the fish flakes easily with a fork.

flounder fish, onions, celery, sweet red bell peppers, butter, crab meat, bread, eggs, parsley, country ham centre, sherry, salt, black pepper, lemon juice

Taken from recipeland.com/recipe/v/stuffed-flounder-43265 (may not work)