Growing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops and whitefish. The stuffed flat fish recipe I’ve provided here uses both. It’s fairly simple and pulls together quickly without many ingredients. If you’re not a fan of scallops, crab easily can be substituted. This is a perfect weeknight dish and is great served with seasonal veggies.
- 1 pound flatfish fillets (yellowtail, flounder, or gray sole are all good options)
- ½ pound sea scallops, quartered
- 1 cup crushed crackers* or breadcrumbs
- 5 ounces butter, melted
- 1 tablespoon chopped parsley
- 2 teaspoons Old Bay Seasoning
- 1 lemon, for serving
Preheat oven to 350 degrees. Combine scallops, crackers or bread crumbs, butter, parsley, and. Old Bay seasoning. Place a generous heap of stuffing on each fillet and roll up, securing with toothpick or skewer if necessary. Place in buttered dish.
Bake for 20 to 25 minutes, until fish flakes with a fork. Serve immediately, accompanied by lemon wedges.
*Kendra’s family tradition has always been Ritz Crackers.