Baked Flounder Ingredients:

Baked Flounder
Serves 2
• 2 (six ounce) skinless flounder (or sole) fillets
• 1/3 cup of panko crumbs
• Tarragon and Chive Baked Flounder
• 2 tbsp. minced chives
• 1 tsp. minced fresh tarragon
• 1 lemon (¼ tsp of zest plus lemon wedge as garnish)
• 3 tbsp. butter
• 1 tbsp. minced garlic
• 1 tsp. Dijon mustard
• Salt and pepper
1. Preheat oven to 325 degrees
2. Combine chives and tarragon in a small bowl- set aside 1 tsp. of the mixture and add lemon zest to the
3. Melt 1 tbsp. of butter in a skillet over medium heat and add ½ tsp. of minced garlic and blend together
for about one minute (don’t let it burn), and set skillet aside
4. Wash and dry flounder fillets and season with salt and pepper on both sides
5. On one side of each fillet spread the Dijon mustard, followed by all of the lemon zest herb mixture and
then drizzle the garlic butter on top of both fillets.
6. Tightly roll each fillet (from the thicker side to the thinner side) and place in a baking dish with the seam
side down
(Page 2 Baked Flounder)
7. Cover the dish with foil and bake for 25 minutes
8. While the fish is baking, melt 1 tbsp. of butter in the skillet and add the panko crumbs
9. Cook the crumbs until they are golden brown (approximately three to five minutes)
10. Reduce heat to low and add ½ tsp. minced garlic stir for another minute or until you start to smell the
11. Transfer the bread crumb mixture to a bowl and season it with salt and pepper, followed by the 1 tsp.
of herbs that were set aside at the beginning
12. When the 25 minutes are up, take the baking dish out of the oven and baste the fillets in the garlic butter broth found in the dish
13. Sprinkle the fillets with the bread crumb mixture and put the dish back in the oven (uncovered) for approximately 7 minutes or until the fillets are flakey
14. Serve the fillets with a lemon wedge
Source: Cooks Illustrated/America’s Test Kitchen “Cooking for Two 2012”