Baked Flounder with Sauce
Submitted by Rotter
Baked flounder fillets in a browned butter sauce with garlic, white wine, lemon, and parsley. Ready in 30 minutes and works with any white fish. Quick, elegant weeknight dinner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minBaked Flounder with Sauce
Thirty minutes. That’s all that stands between you and a platter of tender, saucy fish.
Flounder fillets bake under a quick sauce of browned butter, garlic, onion, white wine, and fresh lemon juice that comes together in minutes on the stovetop.
The fish cooks covered first to steam gently, then gets uncovered and basted with more butter and wine for a glossy, golden finish.
The beauty of this recipe is its flexibility. Flounder is the star here, but mackerel, grouper, snapper, or bass all play the role just as well.
Pro Tips
- Brown the butter properly: Let the butter foam and turn nutty and golden before adding the garlic and onion. That toasted flavor is the backbone of the sauce.
- Light dusting of flour: The sprinkle of flour over the fish before baking helps thicken the sauce as it cooks, giving it body without a separate roux.
- Cover, then uncover: The two-stage bake keeps the fish moist while still allowing the top to pick up some color in the final stretch.
- Swap the fish freely: This technique works with almost any fillet. Adjust baking time slightly for thicker cuts.
Ingredients
Directions
Place fish in baking dish or pan.
Prepare a sauce by browning garlic, onion in melted butter.
When brown, add parsley, wine and lemon juice.
Blend sauce.
Pour sauce over fish; sprinkle with salt, pepper, flour.
Bake covered 10 minutes at 375℉ (190℃).
Uncover, basting with melted butter and dry white wine.
Bake 10 minutes more or until done to taste.
Also for: Flounder, mackerel, weakfish, grouper, snapper, bass etc.
Suggestions: Vary the ingredients of the sauce with other recipes.
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