Lemon Parsley Flounder
You will get out a great chef quality meal in 30 minutes, or less, because it all comes together quick and easy. If your flounder filets are frozen just put them in a bowl of water while you get the veggies going. Even if they are still a little stiff in the center when you put them in the oven they will bake up just fine. Lemon Parsley Flounder is sorta like my son John’s Easy Lemon Chicken and our Chicken Filets with Lemon and Parsley except the flounder is even easier this way. Since you are going to be using the oven how about making today’s veggie in the oven too. And how about Brussel sprouts? The brussel sprouts are going to take a little longer than the flounder so lets get them going.
The Brussel Sprouts
Set your oven at 400°F/200°C. Rinse the brussel sprouts off and pat them dry. Cut the stem end off and remove the outside leaves. Cut them in half through the stem and put them in an aluminum foil lined baking sheet. BTW You could use any veggie that will cook well in an oven instead of the Brussel sprouts. Like green beans or snow peas or broccoli.
Drizzle with extra virgin olive oil and balsamic vinegar. Lightly sprinkle salt, pepper and grated parmesan cheese. Gently mix it all up getting the sprouts coated. Then sprinkle some more parmesan and drizzle a little more balsamic vinegar.
The Flounder
Put it in the oven and lets get started on your Oven Baked Lemon Parsley Flounder. Get out a cookie sheet big enough for the filets to lie out flat. Line it with aluminum foil first if you want to make the clean up easier. Spread the filets out flat on the cookie sheet. Drizzle with some extra virgin olive oil and turn them over a couple of times to get them coated with the oil. Finish the turning over routine with the rounded side up and the flat side, with the guy stripe down the middle, down. Sprinkle with some dried dill weed and/or dried basil, salt, pepper and grated parmesan. Then into the oven they go.
The flounder will take 8-10 minutes. While the oven is doing it’s work squeeze the juice from two lemons into a small bowl. Chop up a handful of fresh parsley leaves and add it to the lemon juice. Dried parsley leaves will work in a pinch but only use half as much as the fresh. But, fresh works best. Mix it together and let it sit.
Gently poke one of the filets with a fork and if it wants to flake apart they are done. The brussel sprouts had a head start so it all will be done about the same time. Put the filets and the brussel sprouts on the plates for serving and then carefully spoon the lemon and parsley mixture over the filets. Enjoy your Lemon parsley Flounder. A well chilled California Vermentino or Chardonnay would go great.
Oven Baked Lemon Parsley Flounder
Ingredients
- 1 pound fresh Brussel sprouts or frozen
- 1/2 cup extra virgin olive oil divided
- salt and pepper
- 1/4 cup balsamic vinegar
- 1/2 cup grated parmesan cheese divided
- 4 small Flounder fillets appx. 3-4 oz. each or just 2 bigger ones
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried basil
- 2 fresh lemons
- 1/2 cup chopped fresh parsley or 1/4 cup dried
Instructions
- Set your oven at 400°F/200°C. Rinse the brussel sprouts off and pat them dry. Cut the stem end off and remove the outside leaves. Cut them in half through the stem and put them in an aluminum foil lined baking pan. Drizzle with extra virgin olive oil and balsamic vinegar. Lightly sprinkle salt, pepper and grated parmesan cheese. Gently mix it all up getting the sprouts coated. Then sprinkle some more parmesan and drizzle a little more balsamic vinegar.
- Put it in the oven and lets get started on your Oven Baked Lemon Parsley Flounder. Get out a cookie sheet big enough for the filets to lie out flat. Line it with aluminum foil first if you want to make the clean up easier. Spread the filets out flat on the cookie sheet. Drizzle with some extra virgin olive oil and turn them over a couple of times to get them coated with the oil. Finish the turning over routine with the rounded side up and the flat side, with the guy stripe down the middle, down. Sprinkle with some dried dill weed and/or dried basil, salt, pepper and grated parmesan. Then into the oven they go.
- The flounder will take 8-10 minutes. While the oven is doing it's work squeeze the juice from two lemons into a small bowl. Chop up a handful of fresh parsley leaves and add it to the lemon juice. Dried parsley leaves will work in a pinch but only use half as much as the fresh. But, fresh works best. Mix it together and let it sit.
- Gently poke one of the filets with a fork and if it wants to flake apart they are done. The brussel sprouts had a head start so it all will be done at about the same time. Put the filets and the brussel sprouts on the plates for serving and then carefully spoon the lemon and parsley mixture over the filets. Enjoy your Oven Baked Lemon parsley Flounder. A well chilled California Vermentino or Chardonnay would go great.
Notes
