Prep 5 mins
Cook 25 mins
Tarragon - where have you been all my life! I've recently discovered it and love it! This fish is moist with a delicate herb flavor.
- 1 lb flounder fillets
- 1 cup chicken broth
- 4 tablespoons butter, melted
- 1 1⁄2 teaspoons mustard
- 1 teaspoon dried tarragon
- Place fillets in a greased 13x9x2 pan.
- Mix remaining ingredients and pour over fish.
- Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
- Remove to a serving plate with a slotted spatula and serve immediately.
An excellent recipe for such an easy preparation- the tarragon gives off a nice aroma, and the broth is light, despite the amount of butter. Be wary if you use frozen flounder, as it will give off a lot of water during the cooking process, giving you more of a poached fish dish with a milder flavor. Great if you are on a light stomach and want something that will satisfy the hunger, but won't get you stuffed.
Made this tonight for my 12 yr old *picky* son. He loved it! I enjoyed it as well. I didn't use very much mustard as I'm not a big fan and added some lemon juice to the mixture. Kept everything else the same. I served this over some jasmine rice which I had added tarragon to as well. Made a great combo!
What a nice surprise this fish was! We loved it and DD requested that I make it again, so it's a definate kieper for us!