Stuffed Flounder

• 1 fl. oz. olive oil
• 1 lb. flounder
• 3/4 stick butter
• 1/4 cup celery, chopped
• 3/4 cup onion, chopped
• 1 sm. clove garlic, minced
• 1 lb. lump crab meat
• 3 tsp. green onion tops
• 3 tsp. bell pepper, chopped
• 1/3 cup bread crumbs
• 1-1/2 fl. oz. white wine
• 1/4 tsp. each, salt and pepper

1. Use baking dish large enough to accommodate flounder when completely spread out.
2. Head of flounder may be left on or removed.
3. Split flounder from behind gills to tail and lift skin and meat one side at a time while running filet knife along backbone until total backbone is exposed.
4. Backbone is then completely removed.
5. Oil bottom of baking dish.
6. Place flounder in dish dark side up.
7. Open sides of flounder and apply lemon to all meat.
8. Salt and pepper.
9. Add stuffing to cavity and pull sides of flounder over stuffing.
10. Place thin lemon slices over entire fish.
11. Lightly salt and pepper.
12. Cover with foil and bake in 350F oven for 20 minutes.
13. Remove foil and bake for additional 10 minutes.
14. Flounder Stuffing: In melted butter, saute onions, garlic, green onion tops and bell pepper.
15. Add salt and pepper and wine.
16. Simmer 5 minutes.
17. Add crabmeat and bread crumbs.
18. Mix well and place directly into flounder cavity.

olive oil, flounder, butter, celery, onion, clove garlic, lump crab meat, green onion, bell pepper, bread crumbs, white wine, salt

Taken from www.foodgeeks.com/recipes/795 (may not work)