3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I used skinless flounder, so skipped the frying part, placed in a single layer in a large baking dish, used vermouth instead of white wine - this adds additional herbal notes and works very well with a dish like this. Mine did not brown by the time the fish was done, and had I realized how much liquid was left, I would have made a little sauce to nap the fish with - now the juices are strained and frozen for a future fishy soup. This went nicely with rice and mixed veggies.

0 people found this helpful. Was it helpful to you? [Yes] [No]
duonyte February 09, 2011

Wow, what a fantastic, quick and easy meal! The only thing I adjusted was adding a few chopped anchovies to the oil before frying the fish. Will definitely make this again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
julieslick December 28, 2009

WoW! Delicious recipe for fish! I actually used a Basa fillet with no skin so I of course skipped the part dealing with the skin. I used a non-stick skillet with a metal handle so I could place the thing in the oven as directed. The fish was super moist and the combination of flavors are delightful. Made for Potluck Tag 2009.

0 people found this helpful. Was it helpful to you? [Yes] [No]
AcadiaTwo June 24, 2009
Hake in White Wine (Merluza a La Vasca)