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Flounder with Blue Crab Stuffing

1 4-pound Florida flounder
¼ cup vegetable oil

Remove scales, head and viscera from flounder. Rinse then cut flounder, using a sharp knife, lengthways down
the middle of it’s dark side. (A flounder has one dark side and one light side and the backbone goes down the middle of the flat side.)
The cut should be as deep as the back bone will allow.
Tilt knife sideways and cut horizontally along each side of the backbone to make two pockets.
Place fish on an oiled baking pan and loosely fill both pockets with Blue Crab Stuffing (recipe below).
Brush flounder with oil, making sure the fins are well coated. Bake at 350º F for 30 to 40 minutes or until the fish flakes easily.