CHEESY BAKED FLOUNDER

November 30, 2010 by  
Filed under Flounder, Herbs and Spices

CHEESY BAKED FLOUNDER

CHEESY BAKED FLOUNDER

Ingredients to cook Cheesy Baked Flounder

  • 2 lb. flounder filets
  • 2 tbsp. fresh lemon juice
  • 1/4 c. light mayonnaise
  • 2 tbsp. finely chopped onion
  • 1/4 c. fresh Parmesan cheese
  • 1/4 c. butter
  • 1/2 tsp. seasoned salt

Steps to cook Cheesy Baked Flounder

Step 1 to cook Cheesy Baked Flounder

Set flounder on greased foil on cookie sheet.

Step 2 to cook Cheesy Baked Flounder

Turn up edges all around so juices do not run over.

Step 3 to cook Cheesy Baked Flounder

Pour Out lemon juice over fish. Mix rest of ingredients, set aside.

Step 4 to cook Cheesy Baked Flounder

Bake fish for 6 to 8 min in 450 degree oven until fish flakes w/ a fork.

Step 5 to cook Cheesy Baked Flounder

Remove from oven. Gently distribute cheese mixture on top of fish.

Step 6 to cook Cheesy Baked Flounder

Put back in oven & broil just until cheese has melted & topping is golden brown.

Makes 5-6 servings.

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HOW TO COOK BAKED FLOUNDER WITH CELERY SAUCE

November 30, 2010 by  
Filed under Flounder, Herbs and Spices, Vegetables A-M

BAKED FLOUNDER WITH CELERY SAUCE

BAKED FLOUNDER WITH CELERY SAUCE

INGREDIENTS TO COOK BAKED FLOUNDER WITH CELERY SAUCE

  • 4 flounder fillets
  • 1 can of Campbell’s Cream of Celery Soup
  • 1 heaping tablespoon Hellman’s mayonnaise
  • 1 tablespoon lemon juice

Step to cook Baked Flounder with Celery Sauce

Step 1 to cook Baked Flounder w/ Celery Sauce

Preheat Oven 425°F.

Step 2 to cook Baked Flounder w/ Celery Sauce

Blend Cream of Celery Soup, mayonnaise, & lemon juice.

Step 3 to cook Baked Flounder w/ Celery Sauce

Coat the bottom of baking pan with mixture.

Step 4 to cook Baked Flounder with Celery Sauce

Lay fish fillets on top, & coat top with unconsumed mixture.

Step 5 to cook Baked Flounder w/ Celery Sauce

Bake for 20-30 min or until top browns slightly.

Step 6 to cook Baked Flounder with Celery Sauce

Serve over rice, w/ asparagus on the side.

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