A savory treat baked flounder

Do you love baked fish recipes? What about flounders? I love them both. To be honest, with both its eyes on the same side of its body it’s kinda creepy. But what matters best is its flavor. Even though there are hundreds of varieties of fish to choose from, completely avoiding flounder is easier said than done because it tastes very good in cooking recipes!

It remains to be a valuable food fish, with medium and large varieties available whole or cut into fillets and prepared in fish recipes by broiling, steaming, sautéing or steaming. Without anything else, here’s the baked flounder recipe that you came here for. http://www.youtube.com/watch?v=1RBrIkVr9zI Ingredients Four 5 oz flounder fillets 1 cup Italian breadcrumbs 1 bunch umbo asparagus, cut on the bias into 1-inch pieces with the tips left intact Extra virgin olive oil High quality extra virgin olive oil for drizzziling ¼ pound plus 2 tbsp butter Sea salt Freshly ground black pepper 2 shallots, minced Directions Preheat the oven to 450° F. Bring a large pot of salted water to a boil.

Add the asparagus to the pot of boiling water and blanch for 3 minutes.

Drain asparagus in a colander and set aside.

Melt the ¼ pound of butter in a large, straight-sided saute pan.

When the foam subsides, add the shallots and cook until translucent (about 3 minutes).

Add the asparagus and stir to combine, then remove from the heat.

Pour the contents of the pan into a 12-inch oval enamel baking dish.

Spread the mixture to cover the bottom of the baking dish.

Brush the fillets with extra virgin olive oil and place them skin side up in the baking dish on top of the asparagus mixture.

Sprinkle the dish with breadcrumbs, concentrating mostly on the edges of the dish.

Drizzle the fish with extra virgin olive oil, a few small pieces of butter, and a sprinkling of sea salt.

Bake the fish for 5-7 minutes and then finish in a hot broiler for 2 minutes.

The casserole should be lightly golden and bubbling hot.

Recipe from worldfishingnetwork.com