Open Face Stuffed Bake Flounder
2 (12 inch long) Flounder whole and cut butterfly
½ teaspoon sea salt
1 teaspoon paprika
1 cup garlic & cheese croutons crushed
6 dried apricots chopped fine
1 4oz can tiny shrimp drained and rinsed
1/3 cup lemon juice
5 tablespoon of butter melted
2 tablespoon water
2 tablespoons fresh parsley chopped fine
Preheat oven at 350.
Butterfly your flounder or have the person behind the seafood counter do it for you. Brush flounders with butter and season with sea salt and paprika.
In a mixing bowl add garlic croutons, dried apricots, tiny shrimp, lemon juice, water, parsley and 2 tablespoons of butter. Mix well and equally stuffed the flounders. Brush top of stuffing with remaining 1 tablespoons of butter. Bake for 25 minutes.