Recipe(tried): Flounder Recipe

I don't know if you are concerned with cholesterol, but here's a basic recipe for fluke or flounder.

Since flounder is a pretty delicate tasting fish, you don't want to overwhelm it with too much flavor or you'll mask the nice taste.

The recipe is very similar to lazy man's lobster, and it's done in an au gratin dish - either individual size or large au gratin dish.

Ingredients:

Flounder fillets
butter
heavy cream
dry white wine
salt and pepper to taste
fresh chopped parsley OR dill weed
Ritz crackers crushed fine
additional butter
fresh squeezed lemon juice

Melt a stick of butter or margarine in a frying pan, add the crushed Ritz crackers (enough to cover the tops of the baking dish(es)Probably one rack of crackers will do it. Sautee the crumbs in the melted butter at medium heat until lightly browned and butter is well incorporated into the crumbs. Set aside.

Butter the bottom and sides of the dish(es). Pour a small amount of dry white wine into the bottom of the dish (don't need much)
Lay the flounder fillets on top of the wine
Pour a small amount of heavy cream over the fillets - you just want enough so cooking doesn't dry the fish out - the cream and wine shouldn't be up over the top - just visible around the sides.

Squeeze some lemon juice over the top of the fillets, then salt and pepper to taste. Sprinkle some freshly chopped parsley (or use dry)OR the dill weed over fish, topping finally with the buttered Ritz crumbs.

Bake in a pre-heated 375 degree oven for approx. 12-15 minutes, or until fish is opaque and juices bubbling - length of time depends on thickness of fillets and size of baking dishes - more or less time might be needed - check it after 10 minutes.

Enjoy -
June