Oven Roasted Flounder with Tomato Herb Butter

Serving Size: 4 servings

Ingredients

Flounder fillets
8 – 60 g (2 oz)
1 lemon cut in half
Fresh dill, minced
15 ml (1 tbsp)
Salt and pepper, to taste
Sundried tomato butter:
Unsalted butter
227 g (1\2 lb)
Sundried tomato, diced
1
Crushed cloves roasted garlic
2
Tomato puree
15 ml (1 tbsp)
Zest of 1 lemon
Ground black pepper

Instructions

  • Sundried tomato butter: Combine all the ingredients for the sundried tomato butter in a mixing bowl and whisk together until fully incorporated. Divide into 8 portions and keep in the fridge until ready for use. 
  • Roll the flounder into a tight roll, starting from the tail. Place in a greased baking pan and bake in a preheated 350-degree oven for 4 minutes. 30 seconds before the flounder is cooked, place a portion of sundried butter on each rolled fillet. Return to oven and bake a further 30 seconds.  Serve at once. 

Note: This butter freezes well.  

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