You can add a few drops of limonetto or limoncello to the sauce to subtly accentuate the lemon flavor.

Serve with potatoes, sliced tomatoes and avocados.

1. Clean the fish; open it up lengthwise and stuff with crabmeat;
2. season with salt and pepper; brush with oil or butter;
3. cook over medium heat on both sides until the skin is browned;
4. add the white wine and turn off the heat.
5. In a saucepan, heat the cream and lemon juice; season with salt and pepper.
6. Serve the whole fish on a platter with the sauce on the side.