Flounder fillets? Any good recipes out there?!
Flounder fillets? Any good recipes out there?
I know about all the web sites out there I can use but I would like something that you have made yourself and know is good, thanks in advance.
Answers:
My wife likes flounder simple and I tend to like it breaded and sauteed topped with tartar sauce.
Here is my wife's favorite:
Brush 1 large fillet with EVOO. Sea salt and pepper the flesh. Sprinkle generously with lemon pepper. Take a glass baking dish and add 1/2 cup white wine. (I use pinot grigio) Lay the fillet in the dish and top with two pats of butter. Place in an oven preheated to 375. Bake 22 minutes. Remove fish when flesh flakes easily with fork. Squeeze juice of 1 lemon onto flesh and top with some sliced scallion.
Another one I do often is stuffed flounder:
Stuffing:
1 8oz can of lump crabmeat
1/3 cup cream cheese
1 tsp cayenne pepper
S & P to taste
1 tbs herbs de provence (use dried parsley, oregano, basil if do not have the HdP)
1-2 dashes worsteshire (SP?) sauce
1-2 dashes tabasco sauce
Mix all ingredients together with 1/3 cup plain bread crumbs.
Take 4-6 medium size fillets - wash and pat dry.
S&P, lemon pepper fillets. Take a couple of spoonfuls of stuffing (eyeball it) and place on center of fillet. Take tail end, fold over stuffing and tuck. Carefully roll toward head end and secure with toothpicks. Repeat fir remaining fillets. Place in glass bakeware, add 1/2 cup white wine. Place in preheated 375 degree oven and bake for 15 minutes. Then coven with foil and continue baking for another 10-12 minutes. Remove, squeeze lemon and drizzle with EVOO.
I like these with risotto. Enjoy!
Spinach-Stuffed Flounder Fillets
* 1 cup finely chopped onion
* 1 tablespoon butter
* 2 pounds flounder fillets
* 1 pound fresh spinach, cooked and well-drained
* 1 can (15 ounces) tomato sauce
* dash garlic powder
* 1/4 teaspoon dried leaf basil
* salt and pepper, to taste
PREPARATION:
Preheat oven to 350°.
In a skillet over medium-low heat, cook the onions in butter until tender. Place a fish fillet on a plate; spread with cooked spinach and sprinkle with some of the cooked onion. Roll up and place in a shallow lightly buttered baking dish, seam-side down. Repeat with remaining fillets.
Combine tomato sauce with remaining ingredients; spoon over the stuffed fillets. Bake a for about 20 minutes, or until fish flakes easily with a fork.
Serves 6.
Mix some chopped broccoli and shredded cheese with some hot rice. Then wrap filet around a spoonful of rice mix. Put in baking pan. Drizzle with lemon and bake for about 30 min on about 400 degrees. Quite yummy!
BAKED FLOUNDER CASSEROLE
2 lb. flounder filets
1 med. tomato
6 slices natural Swiss cheese
1 can cream mushroom soup
Little milk
2 sm. onions or onion salt
About 30 minutes before serving, season both sides of flounder with seasoned salt. Place filets in 13 x 9 pan. Cover each slice with 1 slice of tomato and 1 slice of cheese. Cover with mushroom soup mixed with a little milk and onions or onion salt. Add snipped parsley. Bake in a 400 degree oven for 20 minutes.
Wow! I'm very surprised there aren't a zillion answers here already. Flounder fillets are certainly a very versatile fish. There are a few simple things I do with them
I always bake and make my own breadcrumbs when I'm breading for frying, so they can be seasoned for Italian, or something more suited to fish and chicken, etc. If you have a processer, good elec. chopper or the Bullet, I'd recommend it. I also like to use Pepperidge Farm Herb stuffing mix and add seasonings to it.
Okay... a favorite for my fish-eating, vegetarian daughter at thanksgiving (not much measuring going on here:
HERB STUFFED FILLET OF FLOUNDER
● 4-6 flounder fillets
● Peppr. stuffing mix
● Tarragon (be generous.. this is a wonderful herb)
● parsley
● basil
● crushed rosemary (I think there's more flavor when the rosemary is in very small pieces.)
● salt & pepper
● 1-2 tbsp butter (melted)
● butter (mellted) to pour over the top of stuffed fillets
● fresh squeezed lemon
● paprika
●1/4 cup white wine (or dry vermouth) - more if you're making a large amount
boiling water to soften stuffing mixture
Use amounts according to how many you'll be serving
(Note: I don't use an egg in this stuffing because I don't like it to be too dense)
● Mix seasonings (except paprika) together first (mix enough to reserve a few tablespoons to sprinkle over the top
● Put stuffing , herbs & seasoning mixture in a bowl
● Add melted butter
● Add just a little boiling water at a time and mix. You don't want it too moist... but the stuffing should soak up the water enough so it's not still dry. Add water until right consistency
● Lay out your fillets, and spoon generous amounts of stuffing on each.
● Roll and place seam side down in a glass baking dish
● pour some melted butter over the top, and the wine
● squeeze fresh lemon over all
● sprinkle herb mixture over all
● sprinkle paprika for color
● Bake at 350 deg. Cooking time is kind of instinctive to me, so I'm never really sure how long I've cooked most things. But just check it periodically.... you'll know when it's done.
● After 10-15 mins or so, spoon juices over fillets
(NOTE: If you have extra stuffing, put spoonfuls throughout your baking dish after you've put the stuffed fillets in. Be sure the extra melted butter goes over that too.
● serve on platter with several sm. wedges of lemon, or on individual plates with a wedge of lemon
BREADED & FRIED
(here's where I like to use the homemade bread crumbs. I prefer to use whole wheat bread when I make the crumbs... more flavor.) I add whatever herbs I'm in the mood to add. If you're using a commercial bread crumb mixture... that's perfectly fine.
● flounder fillets
● 2 well beaten eggs with a few tblsp. of cold water beaten in
● seasoned breadcrumbs (add tarragon & other herbs if you like, but the tarragon is awesome)
● flour (again, I use whole wheat... to keep on the healthier side)
● canola oil for frying (you don't put a lot in.. you're not deep frying)
● mix flour with the breadcrumb mixture and place in a shallow pan/cookie sheet
● dip fillets in a bowl, then into breadcrumb mixture and coat thoroughly
● put enough oil to coat the bottom of a large fry pan, and heat to a med. high heat.
● add fillets and brown to a nice golden brown on each side (lower heat if necessary) It'll only take a few minutes
● drain on paper towel on a rack
● Serve with your favorite sides and a wedge of lemon
(sorry this is so long)
Flounder Florentine:
This flounder recipe is cooked then browned under the broiler.
INGREDIENTS:
* 2 cups water
* salt
* 1 1/2 pound flounder or cod fillets
* 1 package (10 ounces) frozen chopped spinach
* 3 tablespoons butter
* 3 tablespoons flour
* dash cayenne
* 1 1/4 cups milk
* 1/4 cup grated Parmesan cheese
PREPARATION:
In a large skillet, bring water to a boil; add salt. Add flounder and simmer in the water for 10 minutes or until fish flakes easily with a fork. Remove fish.
Cook frozen chopped spinach as directed on package; drain well. Place spinach in a shallow buttered baking dish; place fish on top of spinach. Melt butter; blend in flour and a dash of cayenne pepper. Cook over medium low heat, stirring constantly until a smooth paste has formed. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thick; pour over spinach. Sprinkle with Parmesan cheese. Put under broiler until lightly browned.
Serves 4.