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
• ⅛ teaspoon ground black pepper
• 2 teaspoons fresh lemon juice
• ½ cup mayonnaise
• ½ teaspoon seafood seasoning, such as Old Bay™
• 1 pound fresh lump crabmeat
• 2 slices day-old white bread, cubed
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon dried mustard
• 2 dashes liquid hot pepper sauce, such as Tabasco™
• 4 (6 ounce) fillets rockfish

Recipe Instructions

Step 1

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

Step 2

Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.

Step 3

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

Step 4

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