Total Time
25mins
Prep 15 mins
Cook 10 mins

Posted in Another Taste of Palm Springs by Tammy Taylor. I also have this in Simply Seafood" by Vicki Emmons. You can use Vermouth instead of white wine if you like.

Ingredients Nutrition

Directions

  1. Season fish with salt and pepper to taste. Lightly coat each piece with flour.
  2. Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned. Transfer onions to ungreased baking dish.
  3. Saute fish until golden, about 2 minutes per side, adding more butter as needed.
  4. Arrange fish over the onions and keep warm in a 275 degree F. oven.
  5. Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan. Remove from heat.
  6. Beat egg with cream; whisk into skillet. Add basil and cook over very low heat until thickened, about 3 minutes. DO NOT ALLOW TO BOIL. Stir in lemon juice and pour over the fish. Place under the boiler for a few minutes to lightly brown top.

Reviews

(1)
Most Helpful

We thought this was a lovely flounder recipe that was easy to prepare and had great flavor. I used shallots in place of white onions, as the recipe allowed, and served it with a side of green beans with carmelized shallots (Recipe #201879). I would definitely make this dish again. Thanks for posting.

Dr. Jenny May 16, 2008

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