The seafood lover in your life will love this ‘fancy but simple’ dish!
Flaky Cod is complimented by a scrumptious crab filling, and finished with a creamy, rich aioli.😍 I know it sounds complicated, but it really is not!
I’m using Cod in this dish, but you could also use Halibut or Flounder, or any thick white fish that lends itself to being butterflied. If a thicker fish is unavailable at your market, simply buy 2 thinner fillets for each serving, and then sandwich them with the crab filling. The crab filling and aioli is easily mixed together, and the dish can be assembled and put in the oven on an aluminum foil covered sheet pan(for minimal cleanup) in no time!
Serve with a simple side salad, and a glass (or 2) or chardonnay to make this special meal complete!
Crab Stuffed Cod with Herbed Aioli
Flaky Cod is complimented by a scrumptious crab filling, and finished with a creamy, rich aioli
Ingredients
- 1 egg
- 1 TBSP milk
- 2 TSP chives - minced
- 2 TSP - mayonnaise
- 2 TSP - dijon mustard
- Dash hot pepper sauce
- 4 Cod fillets (4 oz each - thin)
- 4 oz. Crabmeat
- Paprika
- AIOLI:
- 1/3 C mayonnaise
- 2 TSP chives - minced
- 2 TSP fresh parsley - minced
- 2 TSP lemon juice
- 1 garlic clove - minced
- Salt & Pepper
Directions
- Step 1 Preheat oven to 400 degrees
- Step 2 In a small bowl, combine first 6 ingredients, then gently fold in the crab
- Step 3 If you fish fillets are thick enough, butterfly the fillets lengthwise, by only slicing them 3/4 way through
- Step 4 Spoon crab mixture in the fold of each fillet, fold top back over and place on sheet pan, lined with foil or parchment. If fillets are too thin to butterfly, simply stack 1 fillet on top of the fillet topped with crab filling. Cut in 1/2 if too large for one serving
- Step 5 Sprinkle top of each fillet with dusting of paprika, salt and pepper and bake for 20 minutes
- Step 6 Meanwhile combine the aioli ingredients in a separate bowl
- Step 7 Serve fish with a dollop of aloli on top
