Combine crumbs and cheese.
Mix the mayonnaise with the worcestershire sauce and coat the flounder on both sides with the mayo mixture.
Now coat the fish in the crumb mixture and arrange in a single layer in a shallow baking pan.
Bake at 375 degrees for 20-25 minutes or until golden.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.
nto the pockets of the flounder, and place the stuffed fish
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Preheat oven to 400 degrees F (200 degrees C).
Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.
Lightly spray pan with oil.
Place flounder in pan; cover with mixed ingredients.
Sprinkle with parsley and paprika.
Bake 25 to 30 minutes at 350\u00b0.
arge non-stick skillet. Saute flounder about three minutes a side
warm place.
Season flounder fillets. Lay a slice of
Chop all the veggies.
Saute veggies in the bacon fat drippings unti soft, but not brown.
Mix the sauted veggies with the crab meat, bread crumbs and spices.
With a sharp knife make a slit just under the skin of the flounder. Fill the pocket you create with the mixture.
Brush the flouder with melted butter.
Bake 30 minutes covered with foil at 375*.
Uncover and brown for 10 minutes.
This will stuff 1 big or a couple small flounder.
Spray baking dish with vegetable spray of choice.
Cover bottom with fish; may use fish of choice.
Combine thawed spinach, bread crumbs and Parmesan cheese and mix to spreading consistency and spread evenly over fish.
Top with more cheese.
Bake, covered, at 375\u00b0 for approximately 20 to 25 minutes.
Low-fat, low calorie and easy.
In a 10-inch skillet over medium-low heat, heat first five ingredients, stirring occasionally, until butter or oleo is melted and hot.
If flounder fillets are large, cut into serving-size pieces.
Add flounder to butter mixture in skillet; cover and cook 5 to 8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet. Arrange flounder with its sauce in warm, deep platter.
Garnish with lemon slices.
Serves 4.
Make sure flounder is fresh and clean.
Wet flounder with water and lightly roll in bread crumbs.
Place each piece of flounder on foil-covered cookie sheet.
Place a small pat of margarine in center of each piece of flounder.
Sprinkle lightly with lemon juice.
Bake in a 350\u00b0 oven until flaky.
Do not overcook or edges will be hard.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Spray a 1 1/2 quart casserole dish with non-stick cooking spray.
Layer spinach across the bottom of the dish.
Place flounder fillets evenly over the top of the spinach and sprinkle with salt and pepper.
In a mixing bowl, add the sherry and flour; stir until well mixed; add the soup; stir to combine.
Pour over the fish fillets Sprinkle cheese over the top.
Place butter bits evenly over the top.
Bake at 350\u00b0 for 25 minutes.
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
Combine the first 8 ingredients in a shallow dish.
Add flounder and coat with marinade, refrigerate for several hours.
Place broiler rack 4 inches from heat and heat broiler to high.
Spray a broiler pan with cooking spray, place fillets in a single layer on pan, cook 3-4 minutes per side.
Serve with rice, and vegetables.
an.
Add peas and flounder; simmer until fish is tender
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.
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.
aute slowly.
Meanwhile, divide flounder fillets in 4 ramekin or