Flounder Amandine Food

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FLOUNDER AMANDINE



Flounder Amandine image

I had some frozen flounder filets I had bought at Costco and wanted to do something just a little special rather than the ordinary. I found this recipe on the back of the bag containing the flounder. It is so good, quick and easy -- and you will probably have all the ingredients on hand (as long as you already have the flounder ;) Would be nice to serve with rice. Enjoy!

Provided by Bev I Am

Categories     Whitefish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb flounder fillets
3 tablespoons butter
2 tablespoons dry white wine
1 tablespoon lemon juice, fresh squeezed
1/4 teaspoon salt
pepper, freshly grated (to taste)
1/4 cup slivered almonds
2 tablespoons fresh parsley, minced

Steps:

  • Preheat oven to 450 degrees F.
  • Melt butter in shallow baking dish in oven (do not allow it to brown).
  • Remove baking dish from oven and add the wine, lemon juice, salt and pepper.
  • Arrange fish in baking dish; flip to coat with butter mixture.
  • Bake in 450 degree oven 10 minutes per side, 20 minutes total, or until fish flakes easily with fork.
  • Remove fish from pan.
  • Stir almonds and parsley into butter mixture.
  • Spoon mixture over fish to serve.
  • Serves 4.

Nutrition Facts : Calories 202.1, Fat 14.2, SaturatedFat 6.2, Cholesterol 74, Sodium 559.2, Carbohydrate 2, Fiber 0.9, Sugar 0.5, Protein 15.7

FLOUNDER AMANDINE



Flounder Amandine image

Make and share this Flounder Amandine recipe from Food.com.

Provided by GingerlyJ

Categories     < 30 Mins

Time 25m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds
1/2 cup butter
2 medium onions, thinly sliced
1 lb flounder
3/4 cup mayonnaise
1 tablespoon fresh parsley
1 mayer lemon, juice of
1/4 cup shredded parmesan cheese

Steps:

  • preheat oven to 350
  • on a baking sheet spread almonds in a single layer. bake 7-10 minutes stirring frequently.
  • melt butter in a shallow baking dish in oven.
  • place onions in dish and top with fish.
  • in a small bowl mix lemon juice mayo and parsely and spread over fish.
  • sprinkle with cheese and bake 15-20 minutes.
  • top with almonds.

Nutrition Facts : Calories 572.9, Fat 47.5, SaturatedFat 18.8, Cholesterol 129.1, Sodium 950.7, Carbohydrate 19.3, Fiber 2.4, Sugar 6, Protein 20.2

SOLE ALMONDINE



Sole Almondine image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
1 large or 3 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
  • Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
  • Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

FOIL-PACK FISH FLORENTINE



Foil-Pack Fish Florentine image

To know foil-pack cooking is to love foil-pack cooking. No fuss, no muss, easy as can be! Try it with this Florentine-style baked fish and see for yourself.

Provided by My Food and Family

Categories     Foil Packet Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 cups instant white rice, uncooked
2 cups warm water
1 lb. flounder fillets, cut crosswise in half
4 cups tightly packed fresh spinach, coarsely chopped
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Steps:

  • Heat oven to 375°F.
  • Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with half the fish; cover with spinach, cream cheese spread and remaining fish. Drizzle with dressing.
  • Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
  • Bake 15 min. Cut slits in foil to release steam before carefully opening packets.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

MEDITERRANEAN BAKED FLOUNDER



Mediterranean Baked Flounder image

Make and share this Mediterranean Baked Flounder recipe from Food.com.

Provided by Liza K.

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 large flounder fillets
5 plum tomatoes
1/2 Spanish onion, Chopped
2 garlic cloves
20 kalamata olives, pitted and chopped
2 tablespoons capers
1 lemon
1/4 cup white wine
2 tablespoons extra virgin olive oil
1/2 teaspoon italian seasoning
1 bunch fresh basil
3 tablespoons fresh grated parmesan cheese
1 dash kosher salt
1 dash of fresh ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Blanch tomatoes. To do this bring a pot or deep sauce pan of water to a boil. Places tomatoes in the boiling water for about 30 seconds. Remove and immediately put them in a bowl of ice water. Let them chill, you will start to see the skins pull away from the meat. After a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. Skins should come off easily.
  • Chop Tomatoes into desired size and set aside.
  • Put 1 tablespoon of oil in a large saucepan. Place minced garlic and copped onion in the pan. Cook over med. heat until onions become translucent (about 5 min). Add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves (copped). Let stew covered for 5 minutes. Then uncover and add Parmesan cheese, salt, pepper and Italian seasoning. Reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes).
  • In a glass baking dish place 1 tablespoon of olive oil. Gently lay cleaned fish into dish. Cut lemon in half and squeeze fresh lemon on top of fish. Put a dash of salt and pepper onto each fillet. Put in over and bake for 12 minutes or until fish is easily flaked with a fork.
  • Remove fish from oven. Plate and place tomato sauce over fish. Garish with a fresh basil leave, and a slice of lemon. Add a bit of fresh grated parmesan on top if desired.

Nutrition Facts : Calories 265.6, Fat 13.9, SaturatedFat 2.7, Cholesterol 84, Sodium 912.7, Carbohydrate 8.3, Fiber 2.5, Sugar 3.2, Protein 25.1

FLOUNDER STEFANO



Flounder Stefano image

From a Kings cooking studio card. This has onion, white wine, oregano, tomatoes and garlic. I like those flavors with white meat fish. I made this with 2 lbs. of fish so I doubled the ingredients except I used dried oregano and used it "to taste" I also added one large minced shallot and 2 tbsp. butter. I drained my tomatoes but may not next time as the liquid evaporates. I did my fish in 3 batches and just removed them to a serving platter (carefully as they tend to fall apart). My oldest son and DH really liked this a lot.

Provided by Oolala

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 large flounder fillets
2 (14 1/2 ounce) cans tomatoes, diced
4 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, minced
1/4 cup fresh oregano
1/2 cup dry white wine
salt, to taste, I used 1 tsp
fresh ground black pepper, to taste, I used 1/2 tsp

Steps:

  • In a large skillet, saute garlic in oil until lightly browned.
  • Add onions and saute until soft.
  • Add the wine and cook over medium-high heat until reduced by half.
  • Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
  • Arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
  • Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 323.2, Fat 17.5, SaturatedFat 2.7, Cholesterol 80.7, Sodium 544.6, Carbohydrate 12.8, Fiber 3.4, Sugar 7, Protein 24.6

FLOUNDER FLORENTINE



Flounder Florentine image

I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 pound flounder fillets
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

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