Baked Flounder with Carrots, Spinach and an Asian Vinaigrette | Recipe
From the kitchen of Emeril Lagasse
Cook Time: 30-60 min
This fish dish is a snap and just a delicious. Try it tonight with your family.
6 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 teaspoons dark Asian sesame oil
2 teaspoons honey
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground white pepper
8 ounces prewashed baby spinach, stemmed, and roughly chopped
2 carrots, sliced into ribbons with a vegetable peeler
1/3 cup mixed fresh parsley, cilantro, and tarragon leaves
Four 6-ounce skinless flounder fillets
Preheat the oven to 375??F.
In a medium bowl, combine the extra-virgin olive oil, lemon juice, soy sauce, sesame oil, honey, ginger, and garlic, and whisk well to combine. Season with 1 /4 teaspoon of the salt and 1 /4 teaspoon of the white pepper.
In a separate bowl, combine the spinach, carrots, and herbs, and drizzle with 6 tablespoons of the vinaigrette; toss well to combine. Arrange the salad in a glass or ceramic casserole or baking dish. Season the flounder on both sides with the remaining 2 teaspoons salt and 1 teaspoon pepper. Lay the fish over the salad, and drizzle 1 tablespoon of the vinaigrette over each of the fillets. Place in the oven and bake until the vegetables are wilted and the fish flakes easily when pierced with a fork, about 12 minutes.
Remove from the oven and serve the fish with some of the wilted vegetables.
Recipe courtesy "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.
Main Ingredients: olive oil, lemon juice, soy sauce, sesame oil, honey, ginger, garlic, spinach, carrots, parslet, filet
Course: Dinner, Main Course