Does anyone have a recipe for a large, single filet of flounder with skin on back? I would prefer to bake it.

Answer 1

You aren't supposed to eat the Flounder this time of year...they have worms in them right now. You can only eat flounder in the winter; in the COLD months. Never-the-less.....Bake at 450 degrees until flakes with fork about 5 minutes per 1/2 inch of thickness, skin side down, season with Garlic salt, pepper, fresh squeezed lemon, and place fresh lemon slices over it. Less is more. Enjoy!

Answer 2

Take the skin off! use a sharp fillet knife hold the fillet with the skin side facing down on the counter grab the tail and hold the knife on a 30 degree angle and work the fillet back onto to the knife. If you have already taken the scales off of the fillet forget it!

1 shot glass of milk, 3 slabs of butter, parsley, oregano and some garlic salt. microwave for 4 minutes or until the center begins to flake--- or bake at 375 for 15 minutes until the center is white and flaky. squeeze a lemon on top! done! I know it sounds goofy to micowave fish but it works perfectly on flounder and salmon provided the fish is reasonably consistant thickness. This will not work if the fish is thick in the middle and thin at the tail section.

Answer 3

Fillet of Flounder Stuffed with Crabmeat

INGREDIENTS:
1 1/2 lbs. flounder fillets, 4 lg. pieces
1 cup backfin crabmeat
1 1/2 teaspoons chopped green pepper
1 1/2 teaspoons chopped pimiento
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Old Bay seasoning
dash ground cayenne, optional
4 saltine crackers, crushed
1 egg, separated
6 tbsp. mayonnaise
1 tbsp. chopped parsley
1/4 cup butter, melted
1/4 teaspoon paprika
PREPARATION:
Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure, ombine egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400° for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450° and bake 6 minutes longer, or until golden and bubbly.
Serves 4.

Answer 4

place it skin side down in center of some aluminum foil (about 3 times the size of the filet), sprinkle lemon pepper(or use lemon juice and pepper) on it and place a few pats of butter/margarine on top of it, seal the foil into a packet, and bake on 350 until the fish flakes apart with a fork.

Answer 5

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=37931&searchResults=true&showSearchNav=true&recipeNumber=2&resultCategory=kitchen&searchType=null&adCategory=&_requestid=136956

follow that recipe.
its yummy =]