Need a Great Recipe for Flounder
I bought two really nice filets of flounder fish -
I'm new to cooking fish
In need of a nice, fun, not too complicated recipe
and potentially a nice side dish with it...
2 thoughts: Legal Seafoods has a spinach stuffed sole that is easy to assemble and cook as well as being foolproof. It is in their cookbook and I am sure that you could find it somewhere on the web ( I looked but didn't have time to find it today). Another great way to make flounder is al meunier. Follw this link for a recipe and enjoy!
Oven fried flounder: my favorite
foil on cookie sheet, coat w/ oil or spray
mix bread crumbs (1/2 cup) w/ 1/2 tsp paprika, 1/4 tsp dried thyme
beat 1 egg white w/ fork in shallow bowl
dip fish in egg white, then in crumbs
place in pan
drizzle evenly w/ olive oil (drizzle, don't pour!)
bake about 10 minutes
add salt at end
serve with nice salsa or chutney
steam some broc
make some couscous
Huge favorite in casa jfood. also very easy.
Sole With Leeks And Tomatoes
Serve with rice, mashed potatoes, or noodles.
6 tablespoons olive oil
1 3/4 cups sliced leeks (white and pale green parts only; from 2 medium)
2 large garlic cloves, chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup canned vegetable broth
1/2 cup dry white wine
1 15-ounce can diced tomatoes in juice
4 5- to 6-ounce sole fillets
All purpose flour
1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
2. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.
3. Add vegetable broth and wine; boil 5 minutes.
4. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
5. Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick.
6. Add fish to pan and cover with sauce.
7. Cover pan and simmer for 6 minutes
8. Transfer fish to plates; remove toothpicks. Top fish with sauce.
Makes 4 servings.
This is simple & classic:
1. salt & pepper the filets ahead of time
2. make a mixture of 3/4 mayo & 1/4 Dijon (or less mustard to taste)
3. oil a baking dish lightly
4. lay filets on baking dish & slather with mayo mixture (no thicker than 1/4 inch)
5. broil until top coating starts to bubble & brown