Baked Flounder In Lemon Soy VinaigretteFrom chefmal 2 years ago
- 4 flounder fillets. Doesn't have to be prepackaged, just any fillets. shopping list
- 2 garlic cloves, diced (or 1 1/2 tsp of pre-minced garlic out of a jar. I'm lazy!) shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup soy sauce (I used sushi & sashimi sauce which is really, really good) shopping list
- 1 tsp sugar shopping list
- 1/4 tsp salt shopping list
- 1/4 cup olive oil shopping list
- Optional: thinly sliced lemon for garnish. I'm telling you that unless you're entertaining, it's not that serious. shopping list
How to make it
- Preheat the oven to 450° F. That may sound like a lot for fish, I thought so too. But it's okay, just do it.
- Arrange the fillets in a ceramic or glass dish (they were specific about this for some reason) just large enough to hold them in a single layer. Frankly, I only have one pyrex dish and it's ginormous. They're lucky I didn't pop these little f&%$#s on a piece of tin foil and call it a day.
- In a small bowl, combine the garlic, lemon juice, soy sauce sugar and salt and whisk in the oil until emulsified. I don't know what that means so I just stirred everything together. I figured what's the difference? But then I found this: http://www.foodnetwork.com/how-to/how-to-emulsify-liquids/index.html Oops. lol
- Well, once you have your unstable emulsion, pour it evenly over the fillets and bake on the center rack of the oven until just cooked through, and no longer translucent, about 4-6 minutes.
- To be quite honest here, this was okay. Not fantastic, not terrible. It needed a little something. Maybe mustard, maybe an herb... so I added some fresh dill to the cooked fish and that made it better. My suggestion to you is add a bit of mustard into the vinaigrette to begin with. It may add some dimension which this recipe was severely lacking. Ah well, you live and you learn.
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