Oh. My. God. I made this fish last night without much of a plan or really any semblance of a recipe, and Lordy, was it good!
I scored an awesome deal at ALDI last week on frozen boneless, skinless flounder fillets (FIVE fish fillets for $3.99!) and decided that would leave me room to experiment two different meals and still have a whole fillet leftover for making stuffed mushrooms a la Red Lobster-style with later. After preparing two of the fillets in the oven last night, all I can do is kick myself for not preparing them all that way at the same time and mouth-hoovering them all up in a millisecond. Yum. Oh, and for you dieters out there, this is both Phase One South Beach-friendly and Atkins-friendly!!
So, without further ado, I give you my simple and quick new recipe for the best baked flounder you will ever eat in this life or the next. Oh, and I also want to briefly thank my macro lens for finally not screwing up for one G.D. moment and letting me actually zoom in on this flaky, wonderful creation. Thanks, Canon PowerShot.
♥Chef’s Note: Because I don’t have room to store a broiler pan in our tiny cabinet space, I use a slightly different
method for cooking meat in the oven, but it works like a charm. I line a jelly roll pan (cookie sheet with shallow sides) with aluminum foil and then place a wire cookie cooling rack over the pan. The meat goes on top of that so all the extra fat, grease, or in this case, “excess fishy taste” drips off the meat and down below. Plus, the heat circulates evenly around the meat, providing an even bake or broil without soggy patches. I love this method!
Preheat oven to 400 degrees. Begin by placing two thawed flounder fillets across the metal wire rack. In a small bowl, combine the following and stir: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dill weed, 1/2 teaspoon paprika, 1/2 teaspoon dried chives (or onion powder) and salt/pepper to taste. Please note these are very unscientific measurements–I usually just shake some spice onto my hand until I think it looks good.
Everyone’s tastes are different, so just sprinkle this and that to your liking. Spoon or brush the marinade over the tops of the fillets and pop in the oven. Cook 20-25 minutes or until fish is slightly flaky when touched with a fork. I had to let mine go about five extra minutes, but I’m not sure the fillets were really and
truly entirely thawed when I began, so…allow for a little cushion in cooking time.
Serve immediately and savor this melt-in-your-mouth fish! And send me some!