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Stuffed Flounder

Madhuri.Dixit's picture
Ingredients
  Oil 3 1⁄2 Tablespoon (Preferably Olive Or Mustard Oil)
  Fennel seeds 1 Tablespoon
  Onions 4 Medium, finely minced
  Fresh ginger piece 1 Inch, grated (1 Inch Long And 1 Inch Wide)
  Potato 1 Large, boiled and roughly mashed
  Salt To Taste
  Freshly ground black pepper To Taste
  Cayenne pepper 1⁄4 Teaspoon (Optional)
  Garam masala 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Tablespoon
  Flounder 2 Pound, with head and tail on, cleaned, with scales and backbone removed (1 Fish)
  Butter 2 Tablespoon
  Parsley/Chinese /italian /regular 1 Tablespoon
Directions

Preheat the broiler.
Heat 3 tablespoons of oil in an 8-10-inch skillet over a medium flame, put in the fennel seeds, and fry, stirring, for about 5 seconds.
Add onions and ginger, and continue to cook, stirring, for 5 to 8 minutes, or until onions are a darkish golden brown.
Turn off heat.
Add the mashed potato, 1/2 teaspoon salt, 1/8 teaspoon black pepper, cayenne, garam masala, and 1 tablespoon of lemon juice.
Mix well.
Line a baking tray with aluminum-foil.
Rub a little oil on it.
Stuff fish with the potato stuffing and either close opening with skewers or sew it with a needle and thread.
Place fish on aluminum foil.
Sprinkle the upper side with salt, pepper, half the remaining lemon juice.
Cut the butter into 6 pats and lay 3 of them over the fish.
Place under broiler.
Broil slowly, basting with the butter.
When one side is a golden brown, turn the fish over carefully, sprinkle this side with salt, pepper, and remaining lemon juice, lay the remaining pats of butter on it, and broil it also to a golden brown, basting with the butter.
Remove carefully.
To serve: Place on warm platter, decorate with parsley, and serve with either a green salad with an oil and vinegar dressing or some Indian vegetable dishes, such as green beans or carrots or peas.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Broiled
Interest: 
Holiday, Healthy
Ingredient: 
Fish

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