MENU
 
 
 
 

  • Baked Whole Flounder With Asparagus And Mustard Sauce

    0 votes
    Baked Whole Flounder With Asparagus And Mustard Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x headless cleaned flounder - (abt 2 lbs) or possibly whole flounder with head and tail (abt 3 lbs)
    • 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. yellow cornmeal - (about)
    • 1 1/4 lb fresh asparagus steamed Minced fresh parsley or possibly chives for garnish Lemon slices for garnish
    • 1/4 c. lowfat sour cream
    • 2 Tbsp. mayonnaise
    • 2 tsp coarse-grained mustard
    • 1 tsp honey

    Directions

    1. For the mustard sauce, combine all the ingredients and stir to mix well. Chill till needed.
    2. Rinse fish with cool water and pat dry; set aside. Preheat oven to 350 degrees.
    3. Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. Lay fish, oiled-side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal.
    4. Bake, uncovered, till fish is opaque and flakes when tested with a fork along backbone, 30 to 40 min. While fish is baking, cook asparagus.
    5. Bone fish in pan, or possibly lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with minced parsley and lemon slices.
    6. This recipe yields 4 servings.
    7. Comments: This showpiece entree is ideal for an elegant dinner party - but easy sufficient to make for a special family dinner.

    Similar Recipes

    Leave a review or comment