|
|
French Baked Flounder Fillets Recipe.
The flounder have sweet, delicate white flesh that chefs and consumers everywhere enjoy: low fat, fine-textured meat and delicate mild flavor. The combined nutrient strengths of flounder make it an outstanding food for helping stabilize blood sugar, may protect against ischemic stroke, may reduce risk of heart arrhythmia, preventing cholesterol from clogging arteries, may protect against leukemia, multiple myeloma, lymphoma and kidney cancer.
Flounder, 1 fillet (4.5 oz. / 127g) provides Calories: 148, Protein: 30.7g, Carbohydrate: 0.0g, Total Fat: 1.9g, Fiber: 0.0g, Selenium: 74mcg, Vitamin B12: 3.2mcg, Potassium: 437mg, Vitamin B6: 0.30mg. 0.657 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid: 0.309g, Docosahexaenoic Acid: 0.328g, and Alpha Lipoic Acid: 0.020g is improving the ratio of good cholesterol to bad cholesterol.
Baked Flounder Recipe - easy French recipe how to bake flounder fillets with Italian red clam sauce, Manhattan Clam Chowder, accent, garlic powder, and powdered thyme.
Ingredients:
- 6 fresh Flounder fillets (about 6 oz each)
- 2 cans Italian red clam sauce
- 1 can Manhattan Clam Chowder (Campbell Hearty)
- 1 tsp MSG (accent)
- 1 tsp garlic powder
- 1 tbsp powdered thyme
|
Serves/Makes: 6
|
How to cook French Baked Flounder Fillets:
- Wash the pieces of fish thoroughly under cold running water.
- Place the pieces of fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Cut the flounder fillets into bite size pieces.
- Put all the ingredients in a baking pot.
- Preheat the oven to 325°F.
- Cover and cook until tender.
Notes:
This French Baked Flounder Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for French Baked Flounder Fillets serves/makes: 6
Main Ingredient: Flounder
Preparation Method: Baked
Cuisine: French
How to fillet flounder:
Insert the blade of a sharp knife on one side behind the head and cut in an arc down to the bone. Then achieve the flesh along the sides and across the tail. Insert the knife behind the head and slip the knife down rib cage, cutting the fillet away from the ribs. To skin the fillet, place it skin-side down on a board and starting from the tail, slide a sharp knife between the skin and the flesh.
Back to top
Flounder Recepies
Fish Recepies
|
|
|
