This easy breezy recipe comes together in a flash thanks to quick-cooking baby potatoes and flat flounder. We love this mild white fish for its delicate texture and flavor, which we season with butter and herbs. Add a small side salad to round out the meal and make a complete dinner.Â
Buttery Baked Flounder
Ingredients
- 4 small flounder filets, about 8 oz total
- 2 tbsp butter
- 2 tbsp mixed herbs, divided, plus extra for garnish
- 10 oz red baby potatoes
Directions
1) Season fish with salt and pepper and arrange in a Suvie pan, overlapping slightly. Drizzle 1 tbsp butter over the fish and sprinkle with 1 tbsp herbs.
2) In a second Suvie pan, stir together remaining 1 tbsp butter and 8 oz red baby potatoes. Season with salt and pepper. Insert potatoes into the top of Suvie and flounder into the bottom. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 15 minutesÂ
Top Zone: Roast at 400°F for 30 minutesÂ
3) After the cook, divide flounder and potatoes between 2 plates. Garnish with extra herbs and serve.Â
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 330, Total Fat 16g, Total Carbohydrates 25g, Total Sodium 890mg, Total Protein 19g.
What does “mixed herbs” mean? Care to tell us which herbs? You could even give two or three “herb mixes” to turn this into multiple recipes.
Hi Kyle, I’d be happy to make some suggestions! You could use tarragon, thyme, parsley, rosemary, sage, marjoram, chervil, sorrel, or oregano. I’d go lighter on the more pungent herbs such as rosemary or sage, however. We used a blend of tarragon, thyme, and parsley with fantastic results. Hope you try this recipe out!
Im new to Suvie, Does the cooking time change for increased servings?
Hi Gina, for this recipe I don’t think you’d need to increase the time if you increase the number of servings. For other recipes, such as slow cooks or cakes or denser items I would.
Please add this recipe to Whisk! 🙂