Best Flounder Filets In Wine And Herb Sauce Recipes

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FLOUNDER FILLET IN HERB SAUCE



Flounder Fillet In Herb Sauce image

Make and share this Flounder Fillet In Herb Sauce recipe from Food.com.

Provided by Bev I Am

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 celery ribs, chopped fine
2 teaspoons onions, minced
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons dill (or to taste)
1/2 teaspoon tarragon
1 cup sour cream
2 1/2 cups condensed mushroom soup
1 teaspoon parsley
2 teaspoons Dijon mustard
salt and pepper
16 ounces frozen flounder fillets, thawed (or use fresh)

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.

Nutrition Facts : Calories 296.5, Fat 21, SaturatedFat 10.3, Cholesterol 68.4, Sodium 837.3, Carbohydrate 9.8, Fiber 0.5, Sugar 2.2, Protein 17.5

FLOUNDER MEDITERRANEAN



Flounder Mediterranean image

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Provided by Martin Kaplan

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
½ Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
24 kalamata olives, pitted and chopped
¼ cup white wine
¼ cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g

FLOUNDER WITH WHITE WINE SAUCE



Flounder With White Wine Sauce image

Found in the magazine DeenBros Good Cooking. I am going to try this in the oven and bake it...what a simple and easy clean-up. Of course, it would take longer to bake (for the cooking time).

Provided by mama smurf

Categories     Very Low Carbs

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

4 flounder fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white wine, divided
1/4 cup butter, divided
8 teaspoons lemon juice, divided
4 teaspoons capers, divided
4 teaspoons chopped fresh parsley, divided

Steps:

  • Preheat grill to medium-high heat. Cut 4 pieces of aluminum foil twice the size of each fillet. Place each fillet on a piece of foil. Sprinkle fish evenly with salt and pepper. Top each with 1 tablespoon wine, 1 tablespoon butter, 2 teaspoons lemon juice, 1 teaspoon capers, and 1 teaspoon parsley. Wrap fish in foil Grill for 6 to minutes or until fish flakes easily when tested with a fork.

FLOUNDER FILETS IN WINE AND HERB SAUCE



Flounder Filets in Wine and Herb Sauce image

Number Of Ingredients 11

3/4 cup dry red wine
1 tablespoon red wine vinegar
2 bay leaves
1/2 teaspoon rosemary
1/2 teaspoon onion powder
1/4 teaspoon lemon thyme
4 tablespoons tomato paste
1 pound flounder filet
3/4 cup flour
1/3 cup polyunsaturated oil
1 clove garlic, minced

Steps:

  • Combine the wine, vinegar, bay leaves, onion powder, lemon thyme, rosemary and tomato paste and set aside. Coat the fish with flour and sauté in hot oil until both sides are crisp and browned. Remove the fish, drain and place on paper towels on a plate to absorb excess oil. Saute the garlic in the drippings until soft, add the wine mixture and bring to a boil. Reduce heat and simmer until thickened. Serve the fish topped with the sauce.

Nutrition Facts : Nutritional Facts Serves

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