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Oil Poached Flounder |
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| Ingredients: |
3 cups olive oil
1 1/2 to 2 pounds flounder fillets
Kosher salt
Freshly ground black pepper
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2 lemons, thinly sliced
1 small bunch fresh parsley, thoroughly dried
Dash of paprika
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| Procedures: |
Preheat the oven to 350 degrees F.
In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper.
Lay half of the sliced lemons and half of the parsley in the bottom of an oven-proof dish large enough to hold the fillets in a single layer without overlapping.
Lay the seasoned fillets on top of the lemons.
Top with the remaining lemons and parsley.
Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 15 20 minutes.
Allow to cool for 5 minutes before serving.
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| Notes: |
2024-06-08: An excellent pair, served with Belmont Jewels.
2019-03-25: with no flounder, due to the relocation, we substituted 3 pieces of tilapia. Served with pesto fettuccini and pesto tomatoes.
2019-02-06: Again, better for me than for Lew. Delicious; served with mushroom leak bread pudding.
2018-08-13: Excellent for me; not so much for LEW. We’ll increase the cooking time to 20 minutes and add paprika to Lew’s portion.
2013-02-22: Added to our cookbook.
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07/21/2024
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