Best Deconstructed Stuffed Flounder With Lemon Sauce Recipes

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Filling:.
• In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
• Add garlic and cook for 1 minute.
• Add spinach and lemon zest and cook until heated through.
• Add parsley and stir through.
• Remove from heat and keep warm.
• Sauce:.
• Place cream and wine in saucepan over medium heat and bring to gentle simmer.
• Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
• Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
• Season fish fillets with additional salt and the pepper.
• Divide the spinach mixture evenly among the fillets.
• Roll up fillets and place seam side down on the cooked rice.
• Pour cheese sauce over all.
• Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
• Note: Serving size is approximate. The original recipe said "serves 4-6".

LINDA'S STUFFED HADDOCK OR FLOUNDER

Steps:

• Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
• Squirt with fresh lemon juice, and dot with pats of butter.
• Take the sleeve of Ritz crackers and crush finely in a bowl.
• Add crabmeat to it, and mix well.
• Add 1 stick of melted butter to it, and mix well.
• Spread a 1" thick layer over your fish fillets.
• Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
• Serve with fresh lemon squirted on top.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

DECONSTRUCTED STUFFED FLOUNDER WITH LEMON SAUCE

Steps:

• Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.
• Drain crabmeat over a bowl, reserving liquid to use for sauce.
• Lightly butter a medium baking dish; set aside.
• In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
• Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
• Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
• Add drained crabmeat, mixing gently until well combined; set aside.
• Preheat oven to 350ºF.
• Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
• Spoon stuffing onto filets in dish, pressing down lightly as needed (some stuffing will end up in the dish instead of on the fish, but that's okay.)
• Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
• Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• Lightly sprinkle filets with paprika. Bake at 350ºF for 25 to 27 minutes or so (depending on oven,) uncovered. Make sauce when fish is halfway done.
• To make sauce: While fish is in oven, add dry white wine to reserved crab liquid. Reduce volume by about 1/3 to 1/2 by boiling either in a small pan on the stovetop or pouring into a glass measuring cup and microwaving on high power for a couple of minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 30 seconds, until butter is melted and sauce is hot. Pour over fish.
• Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
• *Note: Salted butter is usually fine for the stuffing and for brushing onto fish for baking, but the sauce may be a tad too salty if you don't use unsalted butter.