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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For all those who love seafood Ingredients:
1 tablespoon oil |
2 tablespoons onions, finely chopped |
1 teaspoon garlic, minced |
1/2 cup lump crabmeat |
1/4 cup fresh breadcrumb |
1 tablespoon parsley, minced |
salt and pepper |
1 1/2 lbs thin white fish fillets |
2 tablespoons butter, melted |
2 tablespoons dry vermouth |
2 tablespoons heavy cream |
Directions:
1. Preheat the oven to 375°F Grease a medium, shallow baking dish.
2. Heat the oil in a med skillet over med healt. Add the onion and garlic and saute for 4 minutes, until the onion is softened. Stir in the crabmeat, crumbs, and parsley.Season to taste with salt and pepper.
3. Spread the crab mixture along the length of each fillet, dividing evenly. Roll up the filletse and secure each with a toothpick. Place in a single layer in the baking dish.
4. Mix the butter, vermouth, and cream in a small bowl and pour evenly over the fish. Bake, basting the fish occasionally with the pan liquids until the fish begins to flake when touched with a fork and the stuffing is heated through, 20 to 25 minutes.
5. Remove the toothpicks and serve hot, spooning some of the pan juices over each serving.
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