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My review
Baked Flounder With Dill And Caper Cream
4
MattyHam
"Don't eat flounder much, but when I do, this is good."
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Ingredients
25 m servings 332Original recipe yields 3 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with olive oil.
- Arrange flounder fillets on prepared baking sheet and season with salt and pepper.
- Bake in preheated oven for 10 minutes and sprinkle evenly with dill. Continue baking until fish flakes easily with a fork, about 2 minutes more.
- Stir sour cream, capers, and lemon zest in a bowl; season with salt. Serve fish with lemon wedges and sour cream caper sauce.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
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Newest
3/19/2013
Delish! I didn’t have fresh dill, so I just sprinkled the fish with what I thought was a reasonable amount of dried. The caper sauce was simple, yet full of flavor. The fish only needs a thi...
6/18/2016
I've made this recipe three times now. It's a really good BASIC recipe, but as with all things, I made some changes. I add some liquid (about a teaspoon) of the liquid that the capers are in...
7/10/2013
We weren't a fan of this. The sauce had a strange taste from the capers I believe. I masked it a bit by adding Parmesan cheese, which helped some, but it still wasn't great. My husband took one...
6/18/2017
Waste of good gulf flounder and caper. Very poor directions particularly oven times.
6/26/2016
Easy and delicious. Only changes were of necessity - didn't have a 1/2 cup sour cream, so used 1/4 cup plus 2T plain yogurt. No lemon zest so added 1t lemon juice.Tasted great.