Chesapeake Bay Stuffed Rockfish

All-American crab imperial with its classic blend of crabmeat, bread cubes, mayonnaise, lemon juice, and seasonings makes a savory filling inside rockfish fillets. Substitute sole or flounder when Pacific rockfish is not in season

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 544 Calories

Ingredients

• 2 tablespoons butter, softened
• 2 teaspoons fresh lemon juice
• 1 pound fresh lump crabmeat
• 2 slices day-old white bread, cubed
• 2 tablespoons fresh parsley, finely chopped
• 2 dashes liquid hot pepper sauce, such as Tabasco™
• 4 (6 ounce) fillets rockfish
• 0.125 teaspoon ground black pepper
• 0.5 cup mayonnaise
• 0.5 teaspoon seafood seasoning, such as Old Bay™
• 0.5 teaspoon dried mustard

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.

Step 2

Combine bread cubes, mayonnaise, parsley, butter, lemon juice, seafood seasoning, mustard, black pepper, and hot pepper sauce together in a mixing bowl. Gently stir in crabmeat until combined, being careful not to break crab chunks.

Step 3

Place fish fillets on a clean surface; spoon 1/4 crab mixture onto one side of each fillet. Starting on the side with the crab mixture, roll up each fillet around crab filling. Place rolled fillets into the prepared dish, open sides down.

Step 4

Bake in the preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.