Flounder Fillets with Béarnaise Sauce

Oxmoor House
To keep the fillets in one piece when turning them, place one spatula under the fillet and one spatula on top and gently flip.
4 servings (serving size: 1 fillet and about 1 1/2 tablespoons sauce)


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4 (6-ounce) flounder fillets
1/4 teaspoon pepper
Cooking spray
1/2 cup dry white wine
2 tablespoons minced fresh onion
1 garlic clove, minced
1/2 teaspoon dried tarragon
3 tablespoons light butter
1 tablespoon chopped fresh parsley
1/4 teaspoon salt


1. Sprinkle fillets with pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat fillets with cooking spray. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining fillets.

3. Add wine, onion, garlic, and tarragon to pan; bring to a boil. Reduce heat to medium-high, and cook 5 to 7 minutes or until liquid evaporates. Reduce heat to low; add butter, parsley, and salt. Cook 2 minutes or until butter melts.

4. Spoon sauce over fillets. Serve immediately.

carbo rating: 1

Created date

April 2008

Nutritional Information

Calories 181
Caloriesfromfat 0.0 %
Fat 6.3 g
Satfat 3.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.4 g
Carbohydrate 1.4 g
Fiber 0.2 g
Cholesterol 95 mg
Iron 0.7 mg
Sodium 324 mg
Calcium 30 mg