Sunday night and we kept it light. Flounder tonight with new potatoes and asparagus (yes I am on an asparagus kick this weekend). Mr. Udo flipped out over this dish tonight stating it was indeed a “restaurant quality” dinner. He’s so good. I’m so pleased that he liked it. I think it all has to do with how you season the fish and of course not over cooking it. Anyway, here is my secret recipe for restaraunt quality flounder. Yum!
Udo’s Flounder and New Potato
- 3-4 defrosted wild-caught flounder fillets
- 1/2 of one lemon
- 1-2 cubes of country fresh cream butter
- sweet sea salt and freshly ground black pepper to taste
- Old Bay seasoning
- Lemon pepper seasoning
Easy. Preheat the oven to 400 degrees.
- Now you want to get those new potatoes roasting well ahead of time because they take foreverrrrr to roast (around 45 minutes). All you’re doing here is cutting up your cleaned potatoes and tossing them into a ceramic baking dish (or on a cookie sheet) with some balsamic vinegar, adobo seasoning, olive oil, and sea salt. Roast them until they can easily be pierced with a fork and the outside is crispy.
- So when you are entering the last 10 minutes of potatoe cooking time, that’s when you want to start your fish and your greens (you can use broc or greenbeans or spinach or whatever you have on hand, I used up the rest of my asparagus).
- Rinse the fish in cold water and pat dry. Lay the fish down on a piece of parchment paper on a cookie sheet. Season each side of the fish with Old Bay seasoning and a little bit of lemmon pepper seasoning, sea salt, and freshly ground black pepper.
- Slice 2-3 lemon slices from 1/2 a lemon and then take the other half of the lemon and squeeze the juice onto the fish. Cover with a little bit of olive oil. Place a dollop of fresh cream butter on top of each fish and lay a lemon slice over each one as well. Broil uncovered for about 10 minutes or until fish flakes easily with a fork. Plate with new poatoes and asparagus.