Baked Flounder with Tartar Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
For a fresh take on flounder, Phyllis Schmalz, Kansas City, Kansas, came up with an oven-baked, lightly breaded fillet teamed with tarragon tartar sauce. Lake perch, tilapia, sole and orange roughy work just as well in her recipe. Ingredients:
1/3 cup dry bread crumbs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 flounder or sole fillets (5 ounces each) |
1 tablespoon olive oil |
tarragon tartar sauce: |
1/4 cup fat-free plain yogurt |
1/4 cup reduced-fat mayonnaise |
1-1/2 teaspoons capers, drained |
1 garlic clove, minced |
1/2 teaspoon sugar |
1/2 teaspoon lemon juice |
1/2 teaspoon dill pickle relish |
1/2 teaspoon dijon mustard |
1/4 teaspoon dried tarragon |
Directions:
1. In a small skillet, toast the bread crumbs, salt and pepper over medium heat until lightly browned, stirring occasionally. Remove from the heat.
2. Brush both sides of fillets with oil; coat with toasted crumbs. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 450° for 6-8 minutes or until fish flakes easily with a fork.
3. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish. Yield: 4 servings.
|
|