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.
In a large skillet combine flour with the champagne, add the salt and half of the butter.
Bring to a boil on medium heat, constantly stirring.
Add the 1/2 bouillon cube.
Add the flounder fillets and let simmer for about 3 minutes, then turn them and cook for another 3 to 4 minutes or until tender.
When ready move them on a dish, thicken the sauce by cooking it a little longer in the skillet, then remove it from the heat, add the remaining butter and then pour it on the fillets and serve immediately.
. of olive oil the flounder fillets (they don't have to
Cover bottom of shallow baking dish with onion slices; top with flounder fillets.
Season with salt and pepper.
Cover; bake at 400\u00b0 for 30 minutes or until fish flakes easily when tested with a fork.
Combine sour cream and salt; spread on fillets. Sprinkle with paprika.
Broil until lightly browned.
Makes 6 servings.
warm place.
Season flounder fillets. Lay a slice of salmon
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.
Arrange fillets in well greased shallow baking dish.
Spread soup over fillets.
Top with cheese.
Bake at 350\u00b0 for 20 minutes or until fish flakes easily.
Rinse fillets and pat dry with paper
Season flounder fillets with garlic salt and white pepper. Coat fillets with flounder and then beaten egg.
Next, fry fillets in skillet, using vegetable oil.
Cook fillets for about 3 minutes on each side.
Place flounder fillets on a serving plate.
In the same skillet, add butter, lemon juice, salt, pepper and garlic. Mix until blended and pour on top of fillets.
Brush each skinned filet on both sides with olive oil.
Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste.
Place the filets in a fish basket.
Put the basket on a PRE HEATED, HOT grill.
Cooking times will depend on the thickness of the fish.
For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden.
Don't wait till the flesh flakes or it's over cooked and will probably be dry.
Enjoy with your favorite sides!
Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.
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.
Wash
and
pat\tdry
flounder
fillets\tand
arrange in aluminum foil baking dish, skin side down.\tSprinkle basil and pepper over fillets, then
add
lemon
juice,
soda and garlic powder.
Cut butter or margarine into several pieces and place on top of the fillets until
all
used.
Bake\tat 375\u00b0 for 1/2 hour or until fillets
are tender.
Serve with baked potatoes. Serves 2.
200 degrees C). Rinse the fillets and pat dry with paper
Sprinkle both sides of flounder fillets garlic salt and pepper.
Place fillets in a single layer in a greased baking dish 12x8 inches.
Arrange sliced tomatoes over top of fillets.
Sprinkle tomatoes with garlic salt and pepper.
Blend flour into margarine.
Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil.
Pour sauce over top of tomatoes.
Bake in a 350 oven for 25-30 minutes or until fish flakes easily.
Heat olive oil and garlic in a large skillet over medium-high heat for 1 to 2 minutes; do not allow garlic to color. Add leek and broth; bring to a simmer, 1 to 2 minutes. Add lemon juice, 1 tablespoon cilantro, cumin, turmeric, salt, and pepper. Simmer until flavors combine, about 1 minute.
Add flounder fillets to the skillet. Spoon some of the liquid over the fillets, cover, and remove from heat. Let stand until flounder is opaque throughout, 4 to 5 minutes. Uncover and garnish with remaining cilantro.
Place fillets in a shallow dish. Combine
Salt flounder fillets lightly, sprinkle with lemon juice and let stand.
Dip in milk, roll in bread crumbs.
Fry either in oil or in lightly buttered skillet.
Garnish with parsley and lemon slices.
Serve hot or cold.
Preheat grill to 350-400.
Place a large piece of heavy duty foil on a work surface.
Place fish on foil and drizzle with olive oil spreading to coat both side of fish place in the center of the foil.
Top with the ginger, garlic and pepper.
Sprinkle with pepper.
Sprinkle the wine, scallions, seasme seeds and soy on top.
Bring sides of foil up and seal.
Place on grill on indirect heat.
Cook and let steam for 10-15 minutes depending on thickness and heat of grill.
Plate and drizzle with hoisin sauce.
*Purchase fresh or frozen flounder fillets.
Thaw frozen flounder fillets.