Tender white fish rolled around a savory shrimp-and-crab filling, baked until flaky, then smothered in a rich garlic-lemon butter cream sauce. This one looks fancy enough for date night but is easy enough for Sunday dinner. 😋🔥
🍽️ Recipe Details
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 4
Feeds: 4 people
Serving Size: 1 stuffed fish roll per person
Difficulty: Easy–Medium
🛒 Ingredients
For the Fish Rolls
- 4 thin white fish fillets, about 5–6 oz each (flounder, sole, tilapia, or thin cod)
- 8 oz lump crab meat, drained and checked for shells
- ½ lb raw shrimp, peeled, deveined & finely chopped
- 1 tbsp melted butter
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp fresh chopped parsley or dill
- 1 tsp fresh lemon juice
For the Garlic Butter Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup seafood or chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup freshly grated Parmesan, optional but GOOD 😮💨
- ½ tsp Old Bay
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley or dill
For Garnish
- Fresh dill or parsley
- Lemon wedges
- Pinch of paprika
👩🏽🍳 Instructions
1. Prep the oven. Preheat oven to 375°F. Lightly butter or spray a baking dish.
2. Make the seafood filling. Combine chopped shrimp, crab meat, melted butter, Old Bay, garlic powder, paprika, black pepper, salt, herbs, and lemon juice. Fold gently so you don’t break up all that good crab meat.
3. Stuff the fish. Pat the fish fillets dry and lay them flat. Divide the seafood mixture between the fillets, placing it toward one end of each piece.
Roll each fillet carefully around the filling and place seam-side down in the prepared baking dish. Secure with toothpicks if necessary.
4. Start the sauce. Melt butter in a saucepan over medium-low heat. Add garlic and cook for about 30–60 seconds, just until fragrant.
Add heavy cream, broth, lemon juice, Old Bay, and black pepper. Simmer gently for 3–4 minutes. If using Parmesan, whisk it in until melted and smooth.
5. Bake. Spoon about half of the garlic butter sauce over the fish rolls. Cover loosely with foil and bake for 15 minutes.
Remove the foil and bake another 5–7 minutes, or until the fish is opaque and flakes easily and the shrimp filling is fully cooked. Seafood should reach 145°F.
6. Finish it off. Spoon the remaining warm garlic butter sauce generously over each roll. Sprinkle with fresh herbs and a little paprika, then serve with lemon wedges.
🥦 What to Serve With It
This would be 🔥 with garlic mashed potatoes, asparagus, broccoli, seasoned rice, roasted vegetables, or a fresh side salad. And you already KNOW a piece of garlic bread wouldn’t hurt anything. 😂
⭐ Easy Eatz Expert Tips
Don’t overbake the fish. Thin fillets cook quickly, and that’s what keeps them tender and juicy.
Use lump crab meat rather than imitation crab when you want that sweet, restaurant-style seafood flavor.
Chop the shrimp fairly small so the filling stays tucked inside the fish when you roll it.
If your fillets are thick, gently pound them between parchment until they’re easier to roll.
And for an extra-luxurious sauce, that little bit of Parmesan takes the garlic butter cream sauce ALL the way up. 😮💨
🧊 Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
🔥 Reheating
Reheat covered in a 325°F oven for about 10–15 minutes, adding a spoonful of sauce before heating to keep the fish moist.
🥗 Approximate Nutrition — Per Serving
Calories: 480–550
Protein: 48g
Carbohydrates: 5g
Fat: 30g
Nutrition will vary depending on the fish, crab, cream, and Parmesan used.
🐟🦀🍤 BABY, THIS is how you do seafood night! 😮💨🔥 Tender fish stuffed with shrimp AND lump crab, rolled up and covered in creamy garlic butter sauce?! Yeah… we’re not ordering takeout tonight. 😂 Save this one because somebody is definitely asking for seconds!
✨ Easy Eatz Says:
“If the seafood is stuffed AND swimming in garlic butter… mind your business and pass me a plate!” 😂🦀🍤💛
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