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.

Yield: 4 servings (serving size: 1 fillet and about 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 0.0%
  • Fat: 6.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.4g
  • Carbohydrate: 1.4g
  • Fiber: 0.2g
  • Cholesterol: 95mg
  • Iron: 0.7mg
  • Sodium: 324mg
  • Calcium: 30mg

Ingredients

  • 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

Preparation

  1. 1. Sprinkle fillets with pepper.
  2. 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. 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. 4. Spoon sauce over fillets. Serve immediately.
  5. carbo rating: 1
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