Baked Flounder and Eggs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter, melted
- 28-ounce boneless, skinless flounder fillets, rinsed and patted dry
- ¾teaspoon kosher salt
- ½teaspoon paprika
- Freshly ground black pepper
- 4large eggs
- 3tablespoons chopped scallions (optional)
- 3tablespoons chopped parsley (optional)
- 1½tablespoons drained capers, chopped (optional)
Nutritional analysis per serving (2 servings)
465 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 972 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 400 degrees. Pour butter in a 13-by-9-inch metal baking pan. Place fish in pan and turn to coat with butter. Season with about half the salt and paprika, and plenty of black pepper.
- Step 2
Bake for 2 to 4 minutes, then add eggs (if you like runny eggs, add them after 3 or 4 minutes; for medium-firm but still slightly runny eggs, add them after 2 minutes, and for very firm eggs, you can add them along with the fish at the beginning). Crack eggs into pan in the corners; eggs should land next to, not on top of fish. Season eggs with remaining salt, paprika and more pepper. Continue baking until fish is just opaque and eggs are lightly set, 7 to 8 minutes more.
- Step 3
Combine scallions, parsley and capers, if using. Transfer fish and eggs to serving plates; garnish with caper mixture.
Private Notes
Comments
I used cod. Came out perfect and delicious. I think I am going to modify it for Latin flavored and add smokey black beans as a side. It will be kind of huevos rancheros.
Shockingly good for something so simple. Served for brunch but would have been just as happy with it as dinner. I was out of capers so I mixed anchovies in with the parsley and scallions instead, and it was so good I'd probably do it that way again.
Really good. Agree that this works well for dinner, too. With "medium" in mind, added eggs at 3 minutes, but then the flounder fillets weren't finished at 8 minutes more, so the eggs ended up being overdone after I let the fish cook a couple minutes more. Maybe I'll try the oven 25 degrees hotter next time.
Was pleasantly surprised how easy and good this was! I cooked exactly as directed, 4 minutes on fish, another 4 or so for eggs. I sautéed up some Lacinato kale in a little evoo and garlic and served fish over that. Sadly, I mixed the green onions, capers and parsley, then forgot to use it! Will try next time, but honestly, we really enjoyed it without.
Shockingly good! Although going into it with low expectations couldn’t have hurt, it was still. . . shockingly good! I took the liberty of adding a cubed zucchini and two chopped tomatoes to The pan at the beginning, almost doubling the green onion and then topping with almost double the chopped capers and parsley - and using an ovenproof skillet with the same melted butter in the bottom - but otherwise did exactly as Ms. Clark explained. And it was wonderful! Thank you for a surprise hit!
Delicious, simple dinner. Cooking time for me was much shorter. In a 400 degree oven with a metal pan, I added eggs after 4 mins and cooked only for another 3 mins. Both fish and eggs were done perfectly (eggs still runny inside).
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