FILLET OF FLOUNDER STUFFED WITH CRABMEAT

 I could eat fish everyday as long as it is from the ocean. I inherited my love of fish from my uncle who was an avid fisherman. He taught me everything he knew about fish and fishing when I was very young. I learned how to catch,  scale and carve. I love to eat the whole fish,  head and everything. Some people can't stand the sight of a whole fish. I can't understand why. Some people can't stand the smell of the fish. I love that smell of the ocean/sea that a fresh fish has. I can't help but remember an experience at a dinner given by one of our friends who  is an  avid fisherman. He was serving the catch of the day when  I overheard one of the guests say to her husband that " I can't eat this fish it has a fishy smell and has a head ". Excuse me but should the fish smell like beef????  the flesh of the fish head is very tasty. I recommend for everyone to taste it at least once.
Well,  to each is own as they say.. I'm a whole fish girl, in fact I'll eat anything that comes from the ocean/sea. However, today I bought this filleted flounder (on my way back from work) and picked up crab meat while I was at it.  I also bought some fresh spinach and mushrooms. My menu was completed. Here is the recipe for my own version of stuffed flounder:

 4 Flounder fillets

2/3 Cup crab meat

1/2 Onion finely chopped

1 Clove of garlic minced

2-3 Twigs of finely chopped celery leaves

1/3 Cup of white wine

1 Tablespoon of butter

1Tablespoon of olive oil

* S & P

Rinse and pat dry the flounder fillets and place them on a plate white sides up. In a small frying pan sautee onions and garlic in oil for few minutes, add the celery leaves, crab meat, wine and stir gently. Turn off heat. Spoon the mixture on the largest end of the fillet and roll. Gently place the rolled stuffed fillets seam side down  in an oven proof dish side by side and dot with butter cover with aluminium foil and bake in a preheated 350 degrees oven for 15-20 minutes or until done.  (* Salt and Pepper to taste for those who aren't on any special diet).

I made my spinach salad with mushrooms and orange segments. It is a little different than the classic version but it is very refreshing especially with fish. I used my own concoction of  equal parts of lemon juice, prepared mustard and olive oil as dressing for it. My hubby made mashed potatoes as our side dish.