Not only has summer come to a halt, September has brought back-to-school busy schedules with classes, sports and so much more.
Coming up with perfect, easy and healthy weeknight meal ideas is completely overbearing at times. Did I forget these meals are supposed to be tasty too? I’d rather hide in bed with a bowl of popcorn and call it a day. I know a lot of you feel this way at times, even those of you that enjoy cooking.
I am not afraid to admit that I have actually picked the popcorn under the covers option rather than trying to decide what meal to make next.
I think it’s time we talk about a quick, healthy and tasty meal. I prepared this dish in 30 minutes and did the clean up all while it was baking in the oven. Simple is every busy chef’s dream.
Did I mention I roasted a tray of veggies all while my fish baked on the rack above? I had dinner ready in no time.
Go ahead and pat yourself on the back. Another easy-peasy weeknight meal.
Crab Stuffed Flounder
Serves 4-6
Ingredients
6 fillets of flounder, cleaned, skin off
8 ounces lump crab meat
1 medium onion, small diced
2 celery stalks, small diced
1 green bell pepper, small diced
2 garlic cloves, minced
6 tablespoons unsalted butter, 4 tablespoons melted ahead of time
1 cup panko bread crumbs
1/4 cup mayonnaise
1 tablespoon Old Bay Seasoning
1/2 teaspoonWorcestershire sauce
1 lemon, juiced
1 tablespoon dried or fresh chopped parsley
salt & ground black pepper
lemon wedges for serving
- Preheat the oven to 365 degrees. In a medium sauté pan, melt 2 tablespoons of the butter over medium-high heat. Once melted add the onions, celery and bell pepper. Sauté until they begin to soften, about 6 minutes. Add in the garlic, Old Bay seasoning, Worcestershire sauce and dried parsley, cook for 1 minute. Add in the juice from the lemon, cook for 1 minute. Season with salt and pepper.
- Remove from the heat and place the mixture into a medium bowl to cool. Once cooled add in the lump crab meat, mayonnaise, panko bread crumbs and 2 tablespoons melted butter. Gently toss to combine.
- Pre-grease a sheet tray with olive oil spray and set aside. Lay each fillet out, dark side up, on a cutting board. Season each fillet with salt and pepper. Place about 3 tablespoons of filling onto each fillet. Spread out evenly along the length of the fillet. Gently roll each fillet up to encase the filling. Place on the greased sheet tray, seam side down. Brush each fillet with the remaining melted butter. Sprinkle with more bread crumbs and Old Bay seasoning, if desired.
- Place on the center rack of the preheated oven. Bake for 20 minutes, until lightly browned and cooked through.[divider]
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
