Monday, December 20, 2010

Baked Flounder with Lemon and Capers

I was watching Julie and Julia the other day and I was loving that first scene where Meryl and Stanley are in the bistro and Julia Child eats Sole Meunière for the first time. This is a dish of (rather expensive) Dover Sole that is pan fried in butter and lemon sauce. This made me want some ASAP. Then I remembered that I am trying to incorporated more seafood into my diet because it is suppose to be good for me. This somehow doesn't seem to fall into that category. I wanted to recreate the flavors but make it something that I could eat any night for financial and waistline reasons. This version uses flounder, which we caught (well...mostly my dad caught) and ate flounder often as kids. Flounder is a light white fish that is perfect at soaking up flavors. The fact that it was on sale at the Teeter made it a perfect candidate for my experiment. You could certainly do this with any other white fish like Tilapia.
Baked Flounder with Lemon and Capers
2 flounder fillets
1 Tbs. olive oil
1 lemon
1 tsp. capers
salt and pepper
1. Place fillets in a baking dish and sprinkle both sides with salt and pepper.
2. Juice your lemon.
And pour it over the fish along with the olive oil.
3. Add capers and very coarsely chopped garlic.
4. Put under your broiler and broil for about 10-15 minutes until the fish is still tender, but flakes easily with a fork. This means that it is cooked. It may get some nice caramelization on some areas.
5. Plate up and enjoy.

1 comment:

  1. Tasty! I left out the garlic (by accident) and added sliced almonds.