Flounder in Lemon-Dill Sauce
Yield
5 servingsPrep
10 minCook
8 minReady
18 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| ¾ | teaspoon |
dill weed
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | pound |
flounder fish fillets
|
|
| 1 | slices |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 15 | ml |
dill weed
fresh, chopped |
|
| 3.8 | ml |
dill weed
|
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
| 453.6 | g |
flounder fish fillets
|
|
| 1 | slices |
lemon
for garnish |
*
|
Directions
In a 10-inch skillet over medium-low heat, heat first 5 ingredients, stirring occasionally, until butter or margarine is melted and hot.
If flounder fillets are large, cut into serving-sized 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.
