Stuffed Flounder with lemon Butter

Stuffed Flounder

For Flounder:
1 nice size Maryland crab cake (should be at your seafood counter)
3 flounder fillets (about 3/4 lb to a lb total)
Salt and pepper
Butter

For Sauce:
1 stick of unsalted butter
1 Tbsp lemon juice
Salt and pepper

                                Get one crab cake.

Crumble it up in a bowl. Set it aside.

Get some Flounder Filets

Lay them out on a cutting board, sprinkle with salt and pepper.

Leaving two filets whole, cut the third into 4 strips.

Remember your bowl of crumbly crab cake? Take it now and pile it on top of the two filets.

Now use the four strips to form a sort of pocket on top of each filet for the stuffing. 

Place the "stuffed" fish onto a sheet pan, sprayed with Pam. Crumble a little bit of fresh butter on top to help brown it up.

Put in preheated oven - 450 - and cook about 7 minutes, till fish is all white (not transparent looking) and stuffing is hot all the way through.

While fish is in oven, make your sauce.

Here's what you'll need:
 One stick unsalted butter, 1 Tbsp lemon juice; salt and pepper

Chop butter into cubes, put into a saucepan with lemon juice. Add a touch of Salt and pepper mix. Place over medium heat and start moving the pan around, slowly swirling the mixture till all the butter is melted to create an emulsion.

Serve fish with sauce.