Search thousands of recipes reviewed by home cooks like you.

Baked Flounder With Dill And Caper Cream

Baked Flounder With Dill And Caper Cream

  • Prep

  • Cook

  • Ready In

MattyHam

Don't eat flounder much, but when I do, this is good.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with olive oil.
  2. Arrange flounder fillets on prepared baking sheet and season with salt and pepper.
  3. 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.
  4. Stir sour cream, capers, and lemon zest in a bowl; season with salt. Serve fish with lemon wedges and sour cream caper sauce.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DIZ&#9829;
12
3/20/2013

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 thin coat of sauce and I knew the amount was going to be way too much, but I figured I could save it for future use. At least that was the plan, until hubby used it to top his baked potato and that was the end of that. Will definitely make again, but in the future I will incorporate the dill into the sour cream sauce instead of sprinkling it directly on the fish.

lmh32683
1
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 bite and wrinkled his nose, and the kids scraped the sauce off. We ate it, but I won't make it again.