Fillets Of Flounder With Parsley And Mustard Sauce Recipes

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FLAVORFUL FLOUNDER FOR THE OVEN



Flavorful Flounder For the Oven image

My variation on an already fantastic fish recipe. I just tweaked it to make it easier for myself. I'm all about ease when it comes to cooking these days.

Provided by Lola

Categories     Seafood     Fish

Time 25m

Yield 8

Number Of Ingredients 8

cooking spray
2 pounds flounder fillets, rinsed and patted dry
¼ teaspoon salt
3 tablespoons lemon juice, divided
½ cup grated Parmesan cheese
¼ cup butter, melted
3 tablespoons mayonnaise
3 tablespoons chopped green onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
  • Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
  • Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
  • Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 1 g, Cholesterol 81.9 mg, Fat 12.7 g, Fiber 0.1 g, Protein 23.5 g, SaturatedFat 5.4 g, Sodium 312.8 mg, Sugar 0.3 g

CREOLE FLOUNDER WITH SEAFOOD SAUCE



Creole Flounder with Seafood Sauce image

This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 14

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

Steps:

  • In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

Nutrition Facts : Calories 869 calories, Fat 44g fat (25g saturated fat), Cholesterol 528mg cholesterol, Sodium 1868mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 88g protein.

EASY, EXCELLENT BAKED FLOUNDER



Easy, Excellent Baked Flounder image

This is a great recipe for a night when you're feeling lazy - only a few ingredients, nothing to chop, easy cleanup, and very yummy! My husband announced the fish was 'excellent,' and he's not usually one to rave about food.

Provided by ahnjy

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 7

cooking spray
4 flounder fillets
salt and ground black pepper to taste
¼ cup butter, melted
3 tablespoons white wine
3 tablespoons seasoned bread crumbs
1 pinch paprika, or to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
  • Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 4.3 g, Cholesterol 90.7 mg, Fat 13.3 g, Fiber 0.4 g, Protein 22.3 g, SaturatedFat 7.7 g, Sodium 313.8 mg, Sugar 0.5 g

FLOUNDER FILLETS A LA MOUTARDE RECIPE



Flounder Fillets a la Moutarde Recipe image

Provided by G. Stephen Jones

Categories     Main Course

Time 18m

Number Of Ingredients 7

8 small (skinless, boneless flounder fillets, about 1¼ pounds)
salt & pepper (to taste)
1 tablespoon peanut oil (vegetable or corn oil)
2 tablespoons mayonnaise (preferably homemade)
1 tablespoon imported mustard (such as Dijon or Dusseldorf)
2 teaspoons parsley (finely chopped )
4 lemon wedges

Steps:

  • Start by taking the fish out of the refrigerator while you prep the ingredients and preheat the broiler.
  • Before preheating the broiler, be sure to get the top oven rack into a position so the fish is about 3 to 4 inches from the broiler heat source. You don't want to be messing with the rack after it gets hot.
  • In a medium sized bowl, mix the mayonnaise and mustard and stir in the parsley.
  • Place the flounder fillets onto a baking sheet. I sprayed my baking sheet with a little oil first to prevent sticking.
  • Brush the mayo/mustard mix evenly over the fillet(s) and place the pan under the broiler about 3 to 4 inches from the heat source.
  • The recipe says to "broil for about 1 minute or until golden brown on top and the fish is just cooked through." Now maybe Craig Claiborne's flounder fillets were thinner than mine, but I found it took 2 to 3 minutes for them to be cooked through so keep a close watch on them when cooking.
  • Serve with potatoes or rice, a favorite vegetable and don't forget to add the lemon wedges.

FILLETS OF FLOUNDER WITH PARSLEY AND MUSTARD SAUCE



Fillets of Flounder With Parsley and Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Butter for greasing a pan
Salt to taste if desired
Freshly ground pepper to taste
4 flounder fillets, about 1 1/4 pounds
1 tablespoon plus 1/3 cup dry white wine
2 cups parsley leaves, stems removed, loosely packed
2 tablespoons finely chopped shallots
1/3 cup heavy cream
1 teaspoon Dijon-style mustard

Steps:

  • Preheat oven to 500 degrees.
  • Select a rimmed pan or skillet large enough to hold fillets in one layer. Generously butter bottom and sides of pan. Sprinkle bottom of pan with salt and pepper.
  • Arrange fillets close together over the pan bottom. Sprinkle with salt and pepper and brush tops of fillets with 1 tablespoon of wine.
  • Bring enough water to the boil in a saucepan to cover the parsley leaves when added. Add parsley leaves and let cook about 1 minute, no longer. Drain thoroughly and run under cold water. Drain. Put parsley in a clean square of cheesecloth and squeeze to extract excess liquid. Put parsley on flat surface and chop fine. There should be about Y cup.
  • Place fish in oven and bake 5 minutes.
  • Meanwhile, pour remaining wine in a saucepan and add shallots. Cook until wine is almost evaporated. Add parsley, cream and mustard. Stir and bring to the boil. Add to the sauce any liquid that accumulates around the fish. Add salt and pepper. Spoon sauce over fish and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

FAIRFIELD FLOUNDER FILLETS AND LEGAL SAUCE



Fairfield Flounder Fillets and Legal Sauce image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups bread crumbs
Corn oil, for frying
1/4 cup dry white wine
1 cup large mushrooms
1/2 lemon, juiced
Salt, to taste
Cayenne pepper, to taste
1 egg yolk
8 pitted black olives
1/2 cup peeled shrimp
1 tablespoon minced dill
1/2 cup mayonnaise
Black pepper, to taste
4 flounder fillets
Flour, to dust
1/4 cup grated cheddar cheese

Steps:

  • Heat oil in deep fryer to 350 degrees F. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well.
  • Combine olives, shrimp, dill and mayonnaise. Season with pepper.
  • Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce.

LEMON MUSTARD BROILED FLOUNDER



Lemon Mustard Broiled Flounder image

Categories     Fish     Broil     Parade

Yield Makes 8 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
4 teaspoons Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated lemon zest
Vegetable oil
8 flounder fillets (4 ounces each)
Clover sprouts, for garnish
2 lemons, quartered, for serving

Steps:

  • 1. Place the butter in a small bowl and combine with the mustard, parsley, and lemon zest. Set aside.
  • 2. Arrange the oven or broiler rack 4 inches from the heat. Preheat the broiler. Line 2 baking sheets with aluminum foil. Oil the foil lightly. Evenly space 4 flounder fillets on each of the baking sheets.
  • 3. Spread about 1 1/2 teaspoons of the butter mixture atop each fish fillet. Broil for 4 to 5 minutes, or until the fish is lightly browned on top and just cooked through. Do not overcook.
  • 4. Serve immediately, garnished with a flourish of clover sprouts and a lemon quarter.

BAKED FLOUNDER WITH LEMON, PARSLEY AND BREAD CRUMBS



Baked Flounder With Lemon, Parsley and Bread Crumbs image

Make and share this Baked Flounder With Lemon, Parsley and Bread Crumbs recipe from Food.com.

Provided by Shahana

Categories     High Protein

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 flounder fillets, cut into equal pieces
2 tablespoons fresh lemon juice
2 teaspoons canola oil
2 tablespoons dried breadcrumbs
pepper, to taste
1 tablespoon parmesan cheese
1/4 cup cilantro, minced

Steps:

  • Preheat oven to 350°F.
  • Spray baking dish with nonstick cooking spray.
  • Place the fillets, skin-side down, in the baking dish.
  • Sprinkle evenly with lemon juice.
  • Brush each fillet with 1 teaspoon oil.
  • In a small bowl, combine the bread crumbs, cheese and pepper; sprinkle evenly over the fillets.
  • Bake for 15 minutes, or until done.
  • Sprinkle with minced cilantro and serve.

Nutrition Facts : Calories 259, Fat 7.9, SaturatedFat 1.4, Cholesterol 80.4, Sodium 275.1, Carbohydrate 11.7, Fiber 0.8, Sugar 1.3, Protein 33.7

FILLET OF FLOUNDER IN WINE SAUCE



Fillet of Flounder in Wine Sauce image

Make and share this Fillet of Flounder in Wine Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup dry white wine
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
salt and pepper
1 lb flounder fillets

Steps:

  • Melt butter in a saucepan over low heat; add in flour and stir constantly until smooth.
  • Add soup and wine; stir constantly until thickened.
  • Add in cheese, parsley, and salt/pepper to taste.
  • Place fish fillets in a lightly greased 13x9 inch baking dish.
  • Pour sauce over fish fillets.
  • Sprinkle a little more parmesan cheese over the top if desired.
  • Bake, uncovered, at 375° for 30 minutes.

Nutrition Facts : Calories 318.3, Fat 15.6, SaturatedFat 7.5, Cholesterol 80.6, Sodium 705.7, Carbohydrate 10.8, Fiber 0.2, Sugar 1.6, Protein 24.8

CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE



Cornmeal-Crusted Flounder with Tartar Sauce image

Categories     Milk/Cream     Egg     Fish     Fry     Quick & Easy     Mayonnaise     Cornmeal     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

For tartar sauce
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped shallot
1 tablespoon sweet relish
2 teaspoons fresh lemon juice
1 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
For fish
1 cup yellow cornmeal (not coarse)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
4 (5-oz) flounder fillets
3/4 cup vegetable oil

Steps:

  • Make tartar sauce:
  • Pulse all sauce ingredients in a blender until parsley is finely chopped.
  • Cook fish:
  • Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
  • Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

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