Baked flounder with Duchess Potatoes Recipe
Summary
MethodBaked
Ingredients
2 packages (1 pound each) frozen flounder fillets, thawed
1/4 cup (ft stick) butter or margarine
2 tablespoons lemon juice
1/2 teaspoon paprika
Duchess Potatoes
1 package (10 ounces) frozen mixed vegetables, cooked, drained, and seasoned
Buttery Cherry
Watercress
Directions
1. Separate fish fillets carefully; arrange in a single layer on a cooky sheet.
2. Melt butter or margarine in a small saucepan; stir in lemon juice and paprika. Brush part of mixture on fish fillets.
3. Broil fillets about 4 inches from heat for about 5 minutes.
4. Transfer fillets from cooky sheet with wide spatula, layering in the center of a seasoned 15x10-inch plank (see note), or a flameproof platter.
5. Fill a pastry bag with Duchess Potatoes; pipe
6 nests of potatoes around the plank; border plank between nests with remaining potatoes. Brush remaining paprika-butter on fish.
6. Bake in hot oven (400°) 15 minutes, or until potatoes are tipped with golden-brown. At serving time, fill potato nests with seasoned mixed vegetables. Garnish plank with Buttery Cherry Tomatoes and watercress.
2. Melt butter or margarine in a small saucepan; stir in lemon juice and paprika. Brush part of mixture on fish fillets.
3. Broil fillets about 4 inches from heat for about 5 minutes.
4. Transfer fillets from cooky sheet with wide spatula, layering in the center of a seasoned 15x10-inch plank (see note), or a flameproof platter.
5. Fill a pastry bag with Duchess Potatoes; pipe
6 nests of potatoes around the plank; border plank between nests with remaining potatoes. Brush remaining paprika-butter on fish.
6. Bake in hot oven (400°) 15 minutes, or until potatoes are tipped with golden-brown. At serving time, fill potato nests with seasoned mixed vegetables. Garnish plank with Buttery Cherry Tomatoes and watercress.
