flounder fillet, or sole
crab meat or imitation crab, chopped
grated Parmesan cheese (not as much as in baked clams)
olive oil to moisten mixture
squeeze of fresh lemon
Mixture should be tight but not too dry.
Cut fillets into half pieces and put filling onto each slice.
Roll closed and line up on a Teflon baking sheet.
Sprinkle top with olive oil or use a brush, but don’t use too much or it will be too oily.
Bake at 350° until fillets are opaque.
Sprinkle with paprika and serve with lemon wedges.
Salt should be unnecessary.