Baked Flounder with Herb-Caper Butter
Baked Flounder with Herb-Caper Butter is a gluten free, primal, and pescatarian main course. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 191 calories, 17g of protein, and 13g of fat. This recipe serves 5. From preparation to the plate, this recipe takes around 15 minutes. A mixture of salt and pepper, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
Preheat oven to 450F. Lightly mist with cooking spray a baking dish just large enough to hold fish fillets in a single layer.
Place fillets in baking dish and sprinkle with salt and pepper.
Whisk olive oil, lemon juice and garlic in a small bowl and drizzle over fish.
Bake until fish is cooked through and no longer translucent, 7 to 10 minutes.
While fish is cooking, melt butter in a small pan until foamy. Stir in tarragon and capers. With a spatula, transfer cooked fish to plates and spoon butter sauce on top.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
![St. Michael-Eppan Anger Pinot Grigio]()
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.