Baked Lemon Pepper Flounder Recipes

BAKED FLOUNDER FILLETS WITH LEMON-PEPPER VEGETABLES

Baked Flounder Fillets with Lemon-Pepper Vegetables image

Categories Fish Bake Lemon Carrot Zucchini Yellow Squash Gourmet

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves
1/4 cup olive oil
1/2 teaspoon coarsely ground black pepper
1 onion, sliced thin
3 carrots, cut into 2-inch julienne strips
1 yellow squash, cut into 2-inch julienne strips
1 zucchini, cut into 2-inch julienne strips
six 6- to 8-ounce flounder fillets, halved lengthwise and seasoned with salt and pepper

Steps:

In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl toss together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onion mixture in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture, put an oiled sheet of parchment or wax paper directly on them, and bake the mixture in the middle of a preheated 400°F. oven for 8 minutes. Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment, for 7 to 12 minutes more, or until the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over the top.

LEMON-PEPPER FRESH FLOUNDER FILLETS

Lemon-Pepper Fresh Flounder Fillets image

Served with a wedge of lemon and your favorite condiment, this dish is sure to please. Another way to get fiber into your diet. Serve with a wedge of lemon and tartar sauce.

Provided by SHORECOOK

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup bran cereal (such as Fiber One®)
2 teaspoons lemon-pepper seasoning
2 cups vegetable oil for frying
1 cup all-purpose flour
1 egg
1 tablespoon milk
4 (4 ounce) flounder fillets

Steps:

Place bran cereal in a blender; blend until pulverized. Transfer to a shallow bowl and mix in lemon-pepper seasoning.
Heat oil in a deep skillet over medium heat to 350 degrees F (175 degrees C).
Place flour in a medium bowl. Whisk egg and milk together in another medium bowl. Dredge a flounder fillet in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl. Press into crushed bran to coat both sides. Place the breaded flounder, unstacked, onto a plate. Repeat with remaining fillets.
Add fillets to the hot oil and deep fry for 3 minutes, turning once halfway through. Remove to a paper towel-lined plate to drain.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 37.9 g, Cholesterol 101.3 mg, Fat 22.8 g, Fiber 4.7 g, Protein 22.9 g, SaturatedFat 4 g, Sodium 435.3 mg, Sugar 0.7 g

BAKED FLOUNDER WITH ONION AND LEMON

Baked Flounder with Onion and Lemon image

Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

2 lemons, sliced into 1/4-inch-thick rounds
2 medium onions, peeled and sliced into very thin rounds (8 ounces each)
4 tablespoons unsalted butter
1 cup dry white wine
1 teaspoon freshly chopped thyme, plus several sprigs more
Salt and freshly ground pepper
Four 6-ounce flounder fillets

Steps:

Heat oven to 400 degrees. Arrange lemons and onions in a 9-by-13-inch Pyrex baking dish. Dot with butter; add wine and 1/4 cup cold water. Sprinkle with chopped thyme; season with salt and pepper. Bake until onions are soft and translucent, about 40 minutes.
Remove baking dish from oven. Arrange fish fillets over lemons and onions. Season fillets with salt and pepper. Scatter fresh thyme sprigs over fish. Baste fish with a little cooking liquid. Bake until fish is just opaque and cooked through, 16 to 18 minutes. Do not overcook. Serve fish with cooked onions and lemons.

BAKED FLOUNDER WITH ONION AND LEMON

Baked Flounder with Onion and Lemon image

Be careful when transferring the fish from the baking dish to the plate-flounder is a fragile fish that falls apart easily.

Yield serves 4

Number Of Ingredients 7

Ingredients

2 lemons, sliced into 1/4-inch-thick rounds
2 medium onions, peeled and sliced into very thin rounds (8 ounces each)
4 tablespoons unsalted butter
1 cup dry white wine
1 teaspoon freshly chopped thyme, plus several sprigs more
Salt and freshly ground pepper
4 6-ounce flounder fillets

Steps:

Heat the oven to 400°F. Arrange the lemons and onions in a 9 × 13-inch Pyrex baking dish. Dot with the butter; add the wine and 1/4 cup cold water. Sprinkle with the chopped thyme; season with salt and pepper. Bake until the onions are soft and translucent, about 40 minutes.
Remove the baking dish from the oven. Arrange the fish fillets over the lemons and onions. Season the fillets with salt and pepper. Scatter the fresh thyme sprigs over the fish. Baste the fish with a little cooking liquid. Bake until the fish is just opaque and cooked through, 16 to 18 minutes. Do not overcook. Serve with the cooked onions and lemons.

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