Fairfield Flounder Fillets And Legal Sauce Food

BAKED FLOUNDER WITH MAYONNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Season fish with salt and pepper on both sides.
• Lightly coat a baking sheet with oil.
• Place fish on the sheet and bake 15-20 minutes, depending upon thickness, testing with a fork to see if done. As soon as the fish becomes slightly opaque, they are done.
• In the meantime, mix the sauce ingredients and test for seasoning. Top the fillets with the sauce once the fish has cooled a minute after coming out of the oven.

FLOUNDER FRANCAISE

Steps:

• Combine all ingredients and mix well.
• In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.
• Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

FLOUNDER FILLET IN HERB SAUCE

Steps:

• Preheat oven to 375.
• Saute celery and onion in butter until tender.
• Add remaining ingredients, except fish, and mix well.
• Pour into a shallow 10x16" casserole.
• Lay fish fillets in the sauce, spooning some over fish.
• Bake for 20-25 minutes.