Directions 1. Preheat your oven to 350. Season the shrimp, flounder, and scallops with a little salt and pepper. Drizzle a little olive oil in a baking dish and a little more on the flounder fillets.

Flounder Meunière is a classic French fresh flounder recipe made with delicate fish, lots of browned butter, fresh lemon and parsley. It's very simple to prepare - don't let the fancy name fool you!

Instructions Preheat oven to 350 degrees F. Heat a large cast iron frying pan with 2 tbs. olive oil. Add the chopped parsley, chopped garlic and celery and toss for minute. Add the capers and ...

In Maine, flounder is plentiful this time of year. For a simple take, just pan-fry our flat, finned friend and add a squeeze of lemon. The delicate fillets taste even better dressed up with capers and ...

Prep Time: 30 Minutes Yields: 2 Servings Comment: In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab ...

Season the flounder with salt and pepper. Dredge the flounder in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add ...

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael Lomonaco of Porter House New York, is the best way to retain its ...

This is also a great way to do shrimp and thin fillet fish like flounder. Scallops are sold both “dry” and “wet” and you need to forget you ever heard of wet pack.