Mediterranean Clam-Stuffed Flounder

Serves 4.

2 cups BLOUNT Frozen Sea Clam Meat
4 slices white bread, diced small
1 cup tomato, diced fine
4 tsp. clam juice (or water)
4 tsp. olive oil
1½ tsp. oregano, dried
1½ tsp. granulated garlic
½ tsp. salt
8 flounder fillet, 3 oz. each
1 Tbsp. olive oil
1 lemon, cut in wedges

Combine all ingredients except flounder and mix well. Lay flounder fillets, flat side (skin side) up. Divide stuffing over fillets and roll loosely. place each roll in shallow baking dish. Drizzle with 1 Tbsp. olive oil and surround fillets with water not to exceed ¼ inch deep. Squeeze lemon over fillets and bake in 400° oven for 10 minutes or until fish just flakes. (Also delicious as a topping for codfish or haddock and baked the same way).