Whitefish with Crab Stuffing

I love this combination to "fancy" it up for dinner.  It's simple to make, so you don't have to wait for the weekend.  I served it with simple steamed broccoli and a sweet potato and smoked ham hash.  It works nicely with rice and asparagus also.  I served a nice New Zealand sauvignon blanc which paired perfectly.  Enjoy!

Serves 4-6

2 whitefish filets
olive oil

Stuffing-
1 can crab meat
2 Tbsp. diced onion
2 Tbsp. diced celery
1 Tbsp. diced green bell pepper
1 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
1/4 C. panko breadcrumbs, plus a little extra fro topping
dash or two paprika
2-3 dashes Tabasco
sea salt and fresh ground black pepper to taste

Preheat oven to 375° F.

Prepare stuffing; in a mixing bowl combine all ingredients.  Mix to combine, being careful not to break up the crab too much.  Set aside.

Take a rimmed baking sheet lined with parchment paper.  Drizzle a small amount of olive oil on paper where you will be laying the fish.  Lay fish, skin side down.  Lightly season filets with salt and pepper.  Take stuffing and spread evenly on fish.  Sprinkle extra breadcrumbs on top and drizzle with olive oil. 

Place sheet tray with fish into hot oven and cook for 20-25 minutes or until fish is cooked through and stuffing is browned.  You may need to finish under the broiler to get the golden brown color you desire on top.  Remove fish from oven and let rest 5-7 minutes.  Serve and Enjoy!