Crab-stuffed Fish

Heat oven to 375 F.

Melt butter in a saute pan on medium heat. Add shallots, garlic and scallions into the sauté pan. Saute until shallots are soft. Add white wine and let wine evaporate. Remove from heat.

In a small bowl or plate, combine breadcrumbs with Parmesan cheese and set aside.

Place crab meat, sautéed shallot mixture, lemon juice, salt and pepper in the food processor or mini blender. Pulse 5-6 times until ingredients are well combined.

Season fish fillets with little bit of salt and fresh ground pepper. Spoon crab filling onto one end of each fish fillet and roll it up. Secure with toothpick. Sprinkle each roll with breadcrumb mixture (all around). Place the fish rolls seam side down in a glass baking dish.

For the sauce: Melt butter in a saute pan on medium heat then throw in shallots. Saute 1-2 minutes. Add tomatoes and sauté for another minute or so. Add white wine and let it evaporate. Gently stir in cream and stock/broth. Season with a little bit of salt.

Pour the sauce into the baking pan with fish. Bake for about 30-35 minutes or until the top is slightly golden. Serve over arborio rice or risotto.

Note: If using this sauce for pan seared fish, continue to simmer the sauce for about 5 minutes on low heat until it thickens a bit more.