Big Easy Whole Flounder Food

BAKED WHOLE FLOUNDER RECIPE - (3.8/5)

Steps:

• Pre-set the oven to 350°F. Place fish in large pyrex dish. Add salt & pepper. Place onion & lemon on top. In a small bowl, mix butter, paprika & wine. Blend. Pour over dish. Cover, bake 30 to 40 minutes until done, white & flakey. Serve hot with parsley.

CRABMEAT-STUFFED WHOLE BAY FLOUNDER

Steps:

• Preheat the oven to 375 degrees F.
• Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
• Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
• Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
• Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.

BROILED FLOUNDER (SO EASY!)

Steps:

• Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
• Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
• Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.

BAKED FLOUNDER (((VERY EASY)))

Steps:

• Preheat oven to 350 degrees& spray large baking dish with cooking spray.
• Rub the fillets on both sides with lemon juice, then salt and pepper them to taste.
• Place the fillets in the baking dish& completely dab with butter.
• Then sprinkle evenly with chopped scallions& tarragon.
• Bake for about 5 to 15 minutes until fish is done but NOT OVER COOKED.
• Sprinkle with parsley.

BIG EASY WHOLE FLOUNDER

Steps:

• Arrange the oven rack in the center of the oven. Preheat the oven to high broil. Cover the bottom of a large metal baking pan with heavy-duty aluminum foil and lightly grease it with cooking spray. Season the fish inside and out with Cajun seasoning. Set it in the prepared baking pan. Around the sides of the fish, pour the wine and lemon juice and scatter the cherry tomatoes and capers. Arrange the pats of butter in a line on top of the fish. Broil until the flesh of the fish is opaque throughout, about 20 minutes (cut a little slit in the thickest part of the fish to check).
• For a dramatic presentation, take the whole fish to the table on a platter. Then whisk it back to the kitchen to deb one for serving. Arrange equal portions of fish on individual plates along with a generous helping of tomatoes. Pour a bit of pan juice over each piece of fish.
• Aside from flounder, any mild white whole fish will do for this recipe, such as trout, snapper, bass, or grouper. If you can't find a big enough fish to feed everyone, buy two and broil them in the same pan.