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Fall River Baked Flounder

chef.expert's picture
Ingredients
  Non stick vegetable oil cooking spray 1
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Grated lemon zest 2 Teaspoon
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Unseasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Flounder fillets/8 dover sole fillets, about 2 ounces each 16 Ounce (4 Fillets, 4 Ounce Each)
  Dry white wine 1⁄4 Cup (4 tbs)
  Paprika 1 Teaspoon
Directions

1. Coat nonstick medium skillet with cooking spray. Heat over medium-high heat. Add onion, garlic, and lemon zest. Cook, stirring, about 30 seconds. Add mushrooms and carrot. Cook, stirring, about 1 minute or until juice released from mushrooms has almost evaporated.
2. Stir in bread crumbs, 1/3 cup of the parsley, lemon juice, salt, and pepper. Remove from heat.
3. Preheat oven to 450°. Lay flounder or sole fillets, skinned side up, on work surface. Spread stuffing lengthwise along each fillet, dividing equally. Roll up fillets from one end to the other. Place, seam side down, in shallow baking dish. Pour wine over fish. Sprinkle with paprika.
4. Bake, basting fish occasionally with pan liquid, about 20 minutes or until stuffing is heated through and fish is opaque. Garnish with remaining chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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