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Flounder Fillets with Béarnaise Sauce

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet and about 1 1/2 tablespoons sauce)


  • 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

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

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Flounder Fillets with Béarnaise Sauce recipe