Flounder Ilena Recipes

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.

BAKED FLOUNDER WITH PANKO AND PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

20 BEST WAYS TO COOK FLOUNDER (+RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious flounder recipe in 30 minutes or less!

FLOUNDER ILENA

Steps:

• Season fish with salt and pepper to taste. Lightly coat each piece with flour.
• Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned. Transfer onions to ungreased baking dish.
• Saute fish until golden, about 2 minutes per side, adding more butter as needed.
• Arrange fish over the onions and keep warm in a 275 degree F. oven.
• Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan. Remove from heat.
• Beat egg with cream; whisk into skillet. Add basil and cook over very low heat until thickened, about 3 minutes. DO NOT ALLOW TO BOIL. Stir in lemon juice and pour over the fish. Place under the boiler for a few minutes to lightly brown top.

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.