I’m always looking for new and different ways to make fish, and for different ways to make different kinds of fish. WalMart had frozen flounder and I snagged some to give it a try — I’ve had crab-stuffed flounder and lobster-stuffed flounder and such in restaurants, but I’ve never tried to prepare flounder at home.
As Wikipedia tells us:
Flounder are a group of flatfish species. They are demersal fish found at the bottom of coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans.
In its life cycle, an adult flounder has two eyes situated on one side of its head, where at hatching one eye is located on each side of its brain. One eye migrates to the other side of the body as a process of metamorphosis as it grows from larval to juvenile stage. As an adult, a flounder changes its habits and camouflages itself by lying on the bottom of the ocean floor as protection against predators. As a result, the eyes are then on the side which faces up. The side to which the eyes migrate is dependent on the species type.
A magical flounder plays a pivotal role in a Brothers’ Grimm fairytale of The Fisherman and His Wife. The fisherman summons the flounder with the following rhyme:
“Flounder, flounder in the sea,
Come, I pray thee, here to me;
For my wife, good Ilsabil,
Wills not as I’d have her will.”
Inspired by a recipe my mom found in one of her cookbooks and a recipe in my Betty Crocker’s The Big Red Cookbook, I decided to give Flounder with Mushrooms and Parmesan a go — and let me tell you, it was YUMMY! It comes together rather quickly and you can easily adjust the recipe up or down for the number of servings you’d like.
Honestly, it smells — and tastes! — so yummy, you’ll find yourself singing while you’re in the kitchen. (Go on, take 3 minutes and 23 seconds out of your life to enjoy the punny-ness of this song — you’ll be so glad you did! 😉 )
Flounder with Mushrooms and Parmesan (1 pound of flounder will generally yield 2 to 3 servings, depending upon appetites being served)
- Flounder fillets
- Sliced fresh mushrooms to taste (around a couple of mushrooms per fillet)
- Salt & pepper to taste
- Paprika to taste
- Sliced/diced onion to taste (just a bit — use whatever onion you have on hand)
- Healthy splash of white wine (or chicken broth)
- Parsley to taste (fresh or dried)
- Splash of oil (olive or canola)
- Dab of butter
- Grated Parmesan to taste (probably a tablespoon to two tablespoons per fillet)
- Preheat oven to 375F. (Or, place fish in oven, then turn on to preheat. Add an additional 10 minutes to the baking time.)
- Very lightly oil a baking dish. Place fillets in a single layer in baking dish. Season to taste with salt, pepper, and paprika.
- In a non-stick skillet, melt a wee dab of butter and lightly sauté mushrooms and onion. Add in a splash of white wine.
- Layer mushrooms and onion over fish fillets. Pour juices from skillet into baking dish.
- Sprinkle fillets with parsley and Parmesan. Bake for 15 to 20 minutes, until fillets flake easily with a fork and Parmesan is crusty. If necessary, turn oven to broil or turn up heat to 425F to help crust up the Parmesan.
- Refrigerate leftovers. (We didn’t have any. 😉 LOL!)