Baked Whole Flounder With Asparagus And Mustard Sauce

Recipe Ingredients

1		Headless cleaned flounder - (abt 2 lbs) Or whole flounder with head and tail - (abt 3 lbs)
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Yellow cornmeal - (about)
1 1/4 lbs	567g / 20oz	Fresh asparagus - steamed
		Chopped fresh parsley or chives - for garnish
		Lemon slices - for garnish
		Mustard Sauce
1/4 cup	59ml	Sour cream
2 tablespoons	30ml	Mayonnaise
2 teaspoons	10ml	Coarse-grained mustard
1 teaspoon	5ml	Honey

Recipe Instructions

For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed. Rinse fish with cold water and pat dry; set aside. Preheat oven to 350 degrees.

Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. Lay fish, oiled-side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal.

Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30 to 40 minutes. While fish is baking, cook asparagus.

Bone fish in pan, or lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with chopped parsley and lemon slices.

Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"

Rating

Average rating:

9.5 (2 votes)

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