Chervil Yellow Flounder
Nutrition
Calories: 244.4 kcalCarbohydrates: 6.21 gProtein: 42.27 gFat: 4.76 gSaturated Fat: 0.78 gCholesterol: 115.67 mgSodium: 224.99 mgFiber: 0.63 gVitamin A: 3.4945 IUCalcium: 48.59 mgIron: 1.25 mg
Ingredients
- 1-1/2 lbs yellow flounder fillets skinned
- 2 tbsp all-purpose flour
- Salt and freshly ground pepper
- 1 tbsp hazelnut or walnut oil
- 1/2 cup great good chicken broth
- 2 tbsp fresh lemon juice
- 2 tbsp drained capers
- 2 tbsp finely chopped fresh chervil
- Whole chervil leaves
- 4 lemon wedges
Instructions
- Rinse the fillets and pat dry. Combine the flour and salt and pepper to taste on a plate. Dredge the fillets in the flour and shake off the excess; set aside.
- Preheat the oven to 300°. In a large heavy skilled, heat the oil over medium-high heat. Sauté the fillets, two at a time, for 1 to 2 minutes per side, until lightly browned and just cooked. Do not overcook. Check periodically with a fork to see if the fish is flaky. Repeat with the remaining fish and keep warm in the oven until ready to serve. Pour off any oil remaining in the skillet.
- Add the broth and lemon juice to the skillet. Bring to a boil for 2 minutes, scraping up any brown bits on the bottom of the pan. Stir in the capers and chopped chervil, and cook for 1 minute more. Return the fillet to the skillet, and turn to coat with sauce.
- To serve, place the fillets and sauce on a serving plate and garnish with the chervil leaves and lemon wedges.