Fillets of Flounder with Cucumbers and Dill is an easy, light and delicious recipe that is perfect for lunch or dinner. Flounder is a white fish with a very mild flavor. It takes on any seasoning you choose to use with it. Once you remove the backbone, the fillets are very flexible. You can make rosettes of the flounder like I do in the video; or you can just arrange the Fillets of Flounder with Cucumbers and Dill in a pan with the other ingredients and cook it that way. Either method works. Enjoy!
Click on the link for another way to treat flounder: Herbed Fried Fish
Fillets of Flounder with Cucumbers and Dill
By Published: April 11, 2016
Yield:
- 12 rosettes
Cook time:
- 50 mins
Ingredients
- 6 medium flounder fillets white side only-optional
- 1 tablespoon olive oil
- seasalt
- ground white pepper
- 1 large shallot peeled and minced
- 1 large cucumber peeled, seeded and cut into 1/4 inch dice
- 1/3 cup freshly chopped dill
- 1/3 cup dry white wine
Equipment
- 1 oven to table baking dish
Directions
- Spread olive oil on bottom of baking dish. Preheat oven to 350° F.
- Rinse fillets and pat dry. Cut each one down the center and remove the pinkish bone. Flip fillets so that their more attractive side is on the cutting board. Sprinkle with salt and pepper. Start at the narrower end and roll up each fillet and place it in the baking dish.
- Sprinkle the shallots, cucumbers and dill over and around the rolled fillets. Pour the wine over everything. Cover with foil and bake in the oven for 30 minutes. Be careful when you remove the pan from the oven. The cucumbers and fish will have given off a good deal of liquid. Remove the foil. The aroma from the dill is intoxicating! Serve the flounder hot with colorful vegetables.
