Baked Flounder with Herb-Caper Butter

Name: Baked Flounder with Herb-Caper Butter
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 5
Cuisine: Global
Ingredients: 680 grams flounder fillets; 1 Tbsp finely chopped fresh tarragon; 1 clove garlic, minced; 2 Tbsps lemon juice; 2 Tbsps olive oil; 5 servings Salt and pepper; 2 Tbsps unsalted 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.

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Cooking Spray

Fish Fillets

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Baking Pan

Oven

Place fillets in baking dish and sprinkle with salt and pepper.

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Salt And Pepper

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Baking Pan

Whisk olive oil, lemon juice and garlic in a small bowl and drizzle over fish.

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Lemon Juice

Olive Oil

Garlic

Fish

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Whisk

Bowl

Bake until fish is cooked through and no longer translucent, 7 to 10 minutes.

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Fish

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Oven

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.

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Tarragon

Butter

Capers

Sauce

Fish

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Spatula

Frying Pan

Serve immediately.

Equipment

Ingredients

Servings:

680grams

flounder fillets 1Tbsp

finely chopped fresh tarragon 1clove

garlic, minced 2Tbsps

lemon juice 2Tbsps

olive oil 5servings

Salt and pepper 2Tbsps

unsalted butter

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.