Fillets of Flounder With Parsley and Mustard Sauce
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter for greasing a pan
- Salt to taste if desired
- Freshly ground pepper to taste
- 4flounder fillets, about 1¼ pounds
- 1tablespoon plus ⅓ cup dry white wine
- 2cups parsley leaves, stems removed, loosely packed
- 2tablespoons finely chopped shallots
- ⅓cup heavy cream
- 1teaspoon Dijon-style mustard
Nutritional analysis per serving (4 servings)
224 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 523 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 500 degrees.
- Step 2
Select a rimmed pan or skillet large enough to hold fillets in one layer. Generously butter bottom and sides of pan. Sprinkle bottom of pan with salt and pepper.
- Step 3
Arrange fillets close together over the pan bottom. Sprinkle with salt and pepper and brush tops of fillets with 1 tablespoon of wine.
- Step 4
Bring enough water to the boil in a saucepan to cover the parsley leaves when added. Add parsley leaves and let cook about 1 minute, no longer. Drain thoroughly and run under cold water. Drain. Put parsley in a clean square of cheesecloth and squeeze to extract excess liquid. Put parsley on flat surface and chop fine. There should be about Y cup.
- Step 5
Place fish in oven and bake 5 minutes.
- Step 6
Meanwhile, pour remaining wine in a saucepan and add shallots. Cook until wine is almost evaporated. Add parsley, cream and mustard. Stir and bring to the boil. Add to the sauce any liquid that accumulates around the fish. Add salt and pepper. Spoon sauce over fish and serve.
Private Notes
Comments
Skip the cheesecloth and just add parsley to the sauteed shallots with the heavy cream...and don't skip the heavy cream...this is a super easy delicious dish!
This was downright delicious. I simplified it by throwing the parsley (used only a quarter called for) in with the shallots to soften. It took all of 10 minutes to prepare -laid it on a rice and let the sauce soak through- a perfect weeknight recipe.
Elegant and easy. I substituted dry vermouth for the wine.
Threw the fresh parsley in with the shallots and cream. This is so easy and delicious.
Very good. Cooked with 7 oz. yellow flounder filets and 1/2 the parsley chopped and added to the reduced wine and shallots. Do add the juices from the cooked flounder to the shallots, cream and mustard. Came together nicely for an easy dinner.
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