Flounder With Lemon Cream
Delicate flounder fillets topped with a tangy lemon cream, perfect for a light, flavorful meal that pairs well with fresh vegetables or rice. Elegant and quick to prepare.
Ingredients
Instructions
- Preheat broiler.
- Line broiler pan with foil.
- Melt butter on stovetop.
- In a small bowl, combine melted butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon tarragon, salt and pepper.
- Place fish fillets on the prepared pan.
- Brush lemon-butter mixture on fish.
- Broil fish 4 inches from heat for about 7 minutes until fish is cooked.
- In a mixer bowl, combine remaining 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1/2 teaspoon tarragon, Dijon mustard and dry mustard.
- Beat cream into the mixture in a thin stream and continue beating until soft peaks form.
- Serve fish topped with a dollop of the lemon cream.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the lemon butter mixture. If you don't have tarragon, dill or parsley can serve as great substitutes. Make sure to check the fish for doneness before broiling; it should be opaque and flake easily with a fork. For a twist, try incorporating some capers into the lemon cream for added zing.
Serving Suggestions
This flounder dish is wonderful served over a bed of wilted spinach or alongside roasted asparagus for a light meal. For a heartier option, consider pairing it with a side of quinoa or a mixed green salad. It also pairs beautifully with Peach Flan for dessert, offering a refreshing end to the meal.
Storage & Reheating
Leftover flounder can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through, ensuring it doesn’t dry out. The lemon cream can also be kept in the fridge for the same duration.
Nutrition & Diet Analysis (per serving)
Each serving of Flounder With Lemon Cream contains roughly 57 calories, with 3g protein, 6g carbohydrates, and 3g fat. It is an excellent source of vitamin A (61% of the Daily Value) and vitamin C (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen flounder for this recipe?
Yes, you can use frozen flounder. Just be sure to thaw it completely in the refrigerator before cooking. This will help ensure even cooking and prevent the fish from becoming rubbery. Pat the fillets dry before applying the lemon-butter mixture for the best results.
What can I substitute for cream in the lemon cream sauce?
If you want a lighter alternative to cream, you can use Greek yogurt or a plant-based yogurt. It will change the texture slightly, but it will still provide a nice tang. Just be careful not to overheat the mixture to prevent curdling.
How can I tell when the fish is cooked properly?
The flounder is done when it turns opaque and flakes easily with a fork. This usually takes about 7 minutes under the broiler, but cooking times can vary based on the thickness of the fillets. Always check a few pieces to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).