Best 2 Baked Flounder With Dill And Caper Cream Recipes

**Baked Flounder with Dill and Caper Cream: A Culinary Symphony of Delights**

Indulge in the exquisite flavors of our baked flounder, masterfully crafted with a harmonious blend of fresh herbs, tangy capers, and a velvety smooth cream sauce. This culinary masterpiece offers a delightful balance of delicate textures and vibrant flavors that will tantalize your taste buds. Alongside this delectable fish dish, discover a treasure trove of culinary delights within this article. Embark on a culinary journey as we unveil a collection of carefully curated recipes, each promising a unique and unforgettable gastronomic experience. From the aromatic delights of herb-infused chicken to the comforting goodness of a classic beef stew, our culinary adventure caters to every palate. Let your taste buds embark on a journey of exploration as you navigate through these culinary creations, each promising a unique and delectable experience.

Let's cook with our recipes!

BAKED FLOUNDER

Baked Flounder image

I fix flounder recipes frequently because my husband is on a low-calorie diet, and my whole family enjoys it. This fish is baked on a bed of mushrooms and green onions and topped with bread crumbs and reduced-fat cheese. -Brenda Taylor, Benton, Kentucky

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2/3 cup sliced green onions
1/2 cup sliced fresh mushrooms
2 pounds flounder or sole fillets
1 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry white wine or chicken broth
2 teaspoons lemon juice
1/4 cup shredded reduced-fat Mexican cheese blend
1/4 cup soft whole wheat bread crumbs
2 tablespoons butter, melted

Steps:

Sprinkle the green onions and mushrooms into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange fish over vegetables, overlapping the thickest end of fillets over the thin end. Sprinkle with marjoram, salt and pepper. , Pour wine and lemon juice over fish. Cover with cheese and bread crumbs; drizzle with butter. Bake, uncovered, at 400° for 10-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 212 calories, Fat 7g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

BAKED FLOUNDER WITH TOMATO CAPER SAUCE

Baked Flounder with Tomato Caper Sauce image

Categories Fish Onion Tomato Bake Quick & Easy Fennel Fall Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For sauce
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb (sometimes called anise)
1 garlic clove, thinly sliced
1 (14 1/2-oz) can diced tomatoes including juice
1/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon black pepper
For flounder
1/2 cup fine dry bread crumbs
3 tablespoons unsalted butter, well softened
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-oz) pieces skinless flounder or sole fillet
2 tablespoons dry white wine

Steps:

Preheat oven to 425°F.
Make sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
Prepare flounder:
Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

Tips:

When choosing flounder fillets, look for firm, opaque flesh with no signs of brown or yellow discoloration.
To remove the skin from the flounder fillets easily, use a sharp knife to score the skin along the top and bottom edges of the fillets. Then, gently pull the skin away from the flesh, starting at one end.
If you don't have any capers on hand, you can substitute chopped cornichons or dill pickles.
Be careful not to overcook the flounder fillets, as they will become tough and dry. Cook them just until they are opaque and flaky, about 10 to 12 minutes.
Serve the flounder fillets immediately with the dill and caper cream sauce.

Conclusion:

Baked Flounder with Dill and Caper Cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The flounder fillets are tender and flaky, and the dill and caper cream sauce is rich and flavorful. Serve this dish with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.