Flounder Fillets In Lemon Sauce Recipes

FLOUNDER FILLETS IN LEMON SAUCE

Steps:

• First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
• Next, in a 10-inch non-stick skillet, heat olive oil and butter on low heat, until the butter melts.
• When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
• Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that's fine.
• Pour in the wine and lemon juice, and sprinkle over them with freshly chopped parsley. Then cover with a lid.
• Simmer for 4 to 6 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the sauce is reduced a little. And the fish flakes off with a fork.
• When the flounder fillets are fully cooked. Turn off the heat. Squeeze additional lemon juice over the fish (about 1 tablespoon, or more). Then serve.
• Serves 2

LEMON-PEPPER FRESH 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.

FISH FILLETS WITH LEMON TURMERIC SAUCE

Steps:

• Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
• Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
• Drain the asparagus spears and keep warm.
• Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

FLOUNDER IN LEMON AND WINE SAUCE

Steps:

• Mix bread crumbs, salt and pepper in a shallow bowl.
• Dredge fish fillets in the crumbs mixture, shake off any excess.
• Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer.
• Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side.
• Transfer the fish to a large serving plate, cover to keep warm.
• Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken.
• Add green onion and butter and quickly remove from heat.
• Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.

FLOUNDER IN LEMON DILL SAUCE

Steps:

• Melt butter in 10 inch skillet over medium high heat until it bubbles.
• Add flounder and lemon juice to butter mixture in skillet and cook 5-8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet.
• A few minutes before serving add salt, fresh dill and green onion slices to flounder.
• Serve flounder spooning additional juices over fish and garnish with lemon wedges.

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

Steps:

• Preheat oven to 450°F.
• Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
• Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

FLOUNDER FILLETS IN A BEURRE BLANC SAUCE

Steps:

• Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
• Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
• Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

Steps:

• Preheat oven to 450 deg.
• Arrange fillets in a glass dish just large enough to hold them in one layer.
• Mince garlic and combine with lemon juice, soy sauce, sugar, and salt.
• Whisk in oil until emulsified and pour vinaigrette over fish.
• Bake fish in middle of oven until just cooked through and no longer translucent, 5-7 mins.