Flounder Fillets with Béarnaise Sauce

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)

Recipe from

Oxmoor House

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


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