Rinse fish fillet.
Reheat oven to 375\u00b0.
Coat the fish fillet in the rye flour.
Sprinkle both sides with the chives and seasoning.
Place in a glass baking dish.
Pour the lemon juice over the fish fillet.
Cover with the glass lid.
Place the dish in the heated oven for 20 minutes or until the fish falls apart while lifted with a fork.
Combine the first 5 ingredients.
Place mixture in center of fillet; roll up, jelly roll fashion, and place in baking dish, seam side down.
Place remaining ingredients on top of fillet. Cover and bake for 20 minutes at 350\u00b0, or until done.
Makes 1 serving.
Roll flounder in flour.
Put butter or oil in skillet.
Add floured fillets.
Sprinkle with salt and pepper and cook over low flame 10 minutes on each side.
Remove from pan; sprinkle with lemon juice.
Serves 4.
Heat oil in non-stick skillet.
Cook onion until translucent.
Add pepper and tomatoes.
Cover and simmer about 10 minutes.
Add capers, olives, parsley.
Put flounder fillet on top and spoon some juices over it.
Season to taste with salt and pepper.
Cover and simmer about 5 minutes, until done.
Combine white crabmeat, onion, bell pepper, toast, salt and pepper.
Mix together.
Put white side of flounder on pan. Put stuffing on fillet.
Put
black
side of fish on top.
Pat with butter.
Salt and
pepper
to taste.
Bake at 350\u00b0 for 30 to 45 minutes.
Can add shrimp to stuffing.
Place fillet on greased pan.
Combine cheese and remaining ingredients.
Bake at 400\u00b0 for 25 minutes.
Combine the first 5 ingredients.
Place mixture in center of fillets; roll up, jelly roll fashion.
Place in baking dish, seam side down.
Place remaining ingredients on top of fillet.
Cover; bake for 20 minutes at 350\u00b0, or until done.
Serves 2.
Combine Melba toast, spices and water.
Place flounder in baking dish and top with Melba toast mixture.
Roll ends and hold with toothpicks.
Microwave on High for 3 minutes.
pinach; drain well.
Fold flounder in small bundles. Arrange in
Thaw flounder if frozen.
Preheat oven to 425\u00b0.
Place fish in single layer in 9 x 13-inch baking dish.
Pour cooking sauce evenly over fish.
Bake for 8 to 10 minutes.
Fish is done when flesh is opaque and flakes easily with fork.
Garnish with lemon wedges and dill.
Serves 4.
Saute first 4 ingredients in 1/2 cup butter.
Add crumbs, eggs, pepper and parsley.
Add crabmeat and toss lightly.
Place 2 to 3 tablespoons stuffing on each flounder fillet; top with a pat of butter and lemon juice.
Lap ends across stuffing and secure with a toothpick.
Place in a greased baking dish.
Bake in 325\u00b0 oven for 25 to 30 minutes (cover with foil).
Serve with White Wine Sauce.
Preheat oven to 350\u00b0.
Oil bottom of pan.
Take 4 pieces of fillet of flounder and place in baking dish.
Add a pinch of salt, pepper, oregano and parsley to each fillet.
Slice 2 pats of butter per fillet and put on top.
Divide crab meat into quarters; place on top of each fillet.
Top each fillet with one of the remaining fillets.
Add a little oil to the top of the fillets. Baste frequently while baking.
Bake for 15 to 20 minutes.
b>flounder fillets. Lay a slice of salmon on top of each fillet
Preheat grill to medium-high heat. Cut 4 pieces of aluminum foil twice the size of each fillet. Place each fillet on a piece of foil. Sprinkle fish evenly with salt and pepper. Top each with 1 tablespoon wine, 1 tablespoon butter, 2 teaspoons lemon juice, 1 teaspoon capers, and 1 teaspoon parsley. Wrap fish in foil Grill for 6 to minutes or until fish flakes easily when tested with a fork.
Place flounder in cold water; thaw only to separate pieces. Place on aluminum foil-lined pan.
Sprinkle with salt and lemon juice.
Dot with margarine.
Bake at 350\u00b0 for 20 minutes or until brown.
Yields 3 servings.
Add beaten eggs to crabmeat; mix well.
Place 1 fillet in foil-lined pan.
Spread crabmeat on fillet.
Top with other fillet.
Add potatoes and onion.
Season with salt and pepper. Top with bacon strips.
Add about 1 cup water.
Cover pan with foil.
Bake for 45 minutes at 350\u00b0.
Remove foil and bake 15 to 20 minutes more or until potatoes are done and bacon crisp.
Serves 5 to 6.
Preheat broiler.
In cup, combine oil and lemon juice.
On nonstick baking sheet, arrange fillets in a single layer and, using a pastry brush, brush both sides of each fillet with 1/4 of oil mixture.
Sprinkle half of the cheese on each fillet.
Broil until golden brown and fish flakes easily with fork, approximately 3 to 4 minutes.
Serves 2.
The scrod contains 162 calories, 7 gm fat and 175 mg sodium.
The flounder contains 172 calories, 8 gm fat and 206 mg sodium.
mounts of filling onto each fillet and roll up. (alternatively, you
mounts of filling onto each fillet and roll up. (alternatively, you
Scour flounder on both sides.
Place fish in a 9 x 12-inch Pyrex dish.
Sprinkle liberally with steak seasoning.
Rub in seasoning vigorously. Place flounder in dish brown side up.
Melt margarine in cup; add 1/2 teaspoon lemon juice and Worcestershire to margarine and stir.
Pour margarine concoction over flounder. Slice bell pepper and onion and lay on top of flounder.
Cover with Saran Wrap.
Cook for 11 minutes at Full power.