Crab and Spinach Stuffed Fluke with Israile Cous Cous and Sautéed Peppers and Onions

crab and spinach stuffed fluke, old bay, lemon, Israile Cous Cous, sauteed peppers and onions

* 4 6-8 inch fluke fillets
* 1 c. thawed frozen chopped spinach, squeezed and drained
* 1 8 oz. can crab meat, drained
* 1 1/2 c. seasoned breadcrumbs
* 4 T. Old Bay seasoning, separated
* 1/2 small onion, finely chopped
* 1 clove garlic, crushed
* 1 1/2 t. salt, plus more
* 1 1/2 t. pepper, plus more
* 1 t. dried parsley
* 1/2 c. fresh lemon juice, separated
* 1/4 c., plus 1/4 c., plus 2 T. olive oil, separated
* water

For the Peppers and Onions:
* 1 small onion, sliced into 1/4 inch slices
* 2 green bell peppers, sliced into 1/4 inch slices
* 2 T. olive oil
* water

For the Cous Cous:
* 2 6 oz. packages of Israile cous cous
* chicken broth, instead of water (Read cous cous package for amount!)
* 1/2 t. pepper
* 1/4 t. salt
* 1/2 t. dried parsley

1. Preheat the oven to 350 degrees.
2. Heat oil over medium heat. Add the onions and garlic and sauté until they begin to brown.
3. In a bowl, mix breadcrumbs, spinach, onions, garlic, 1/4 cup of oil, parsley, crab, 1/4 cup of lemon juice, salt, pepper, parsley, and 2 tablespoons of Old Bay. If the mixture seems dry, add 2 tablespoons of water at a time and mix until it is able to be formed into a ball.
4. Season the fish with salt and pepper on both sides.
5. Divide the stuffing into 4 portions. Stuff each fish fillet with filling and roll up and seal with a toothpick.
6. Line a baking sheet with aluminum foil and grease it. Place the fish onto the baking sheet. Sprinkle Old Bay over the fish and drizzle remaining olive oil over fish.
7. Bake for 25-30 minutes uncovered.
8. Prepare the cous cous according to package directions BUT use chicken broth instead of water and add dried parsley, salt and pepper. Set aside.
9. While the fish is baking, heat 2 tablespoons of olive oil over medium heat.
10. Add the onions and peppers and cover. Sauté for about 15 minutes, stirring semi frequently. Add 2 tablespoons of water if peppers and onions need more liquid to steam.
11. Drizzle remaining lemon juice over the fish once it comes out of the oven.