Crab Stuffed Flatfish

1 kg flat fish
1 tbsp rice bran oil
Small onion, chopped
2 cloves garlic, minced
250 g crab meat or Surimi
3 tbsp cream cheese
1 tsp Old Bay Seasoning
SIDS SALT & PEPPER to taste
2 tbsp garlic chives, finely chopped (optional)
LEMON BUTTER SAUCE:--
2 tbsp butter, melted
2 tbsp lemon or juice of one lemon

Preheat oven to 190°C
In a medium sauce pan add oil and heat to medium. Add in onions until they begin to sweat down and even start to caramelise a little bit, then add garlic. Add chopped crab meat/Surimi, cream cheese, Old Bay Seasoning, SIDS SALT & PEPPER and garlic chives, then stir until well incorporated. Remove crab mixture from heat and allow to cool.
Lay out the flat fish, remove all bones, skin & wash, then dry and lie on cutting board with the top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
Roll up each fillet and lay with seam side down on a greased baking pan. Use toothpicks only if necessary.
In a small cup, mix melted butter, lemon juice and a bit of Old Bay Seasoning and a little SIDS SALT & PEPPER then drizzle over the tops of the crab rolls.
Bake rolls for about 20-25 minutes until they flake easily with fork, depending on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 10 minutes, drizzle the pan dripping of the lemon butter sauce over the crab rolls during the cooking process.
Serve the crab rolls hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side.