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Flounder with Garlic Mustard Sauce, By Dr. Bogus



2-T. Olive oil

2-T. Butter

4-Garlic cloves, chopped

1/2 lb Shrimp, shelled, deveined and butterflied

4-flounder fillets, skinned

1/2 C. White wine

Juice from 1/2 lemon

2-T. Dijon mustard

1/2-t. thyme (fresh if available)

Salt & pepper

1/4 C. Parmesan cheese


Cooking Directions :

*Place flounder fillets on oiled foiled broiler pan.

*Cover each fillet from head to toe with butterflied shrimp.

*In a skillet, heat olive oil and butter and lightly brown garlic.

*Add wine, juice of the lemon, thyme, S&P heat to boiling, and stir in mustard. Reduce liquid to about 1/2 until thickened.

*Pour over fish fillets and shrimp.

*Sprinkle Parmesan cheese and bake at 375° degrees until flounder is flaky but moist and cheese is lightly browned.

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