Cookbook:Thin Fish Fillets
| Thin Fish Fillets | |
|---|---|
| Category | Fish recipes |
| Servings | 4 |
| Time | ¾ hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Fish
Ingredients
[edit | edit source]- 4 ea. (24 ounces) flounder or other flat fish fillets
- Olive oil
- ½ cup dry vermouth
- 2 tablespoon (¼ stick) unsalted butter, softened
- Salt
- Freshly-ground black pepper
- 4 lemon wedges
Procedure
[edit | edit source]- At least 20 minutes before you plan to cook, preheat broiler.
- Lightly oil bottom of a 9x13-inch ovenproof dish.
- Arrange fillets in a single layer in the dish.
- Pour in vermouth, using only enough to be about ½ inch deep.
- Put pan under broiler and broil the fish as close to the heat as possible for about 2 minutes.
- Remove and quickly spread softened butter over the fillets.
- Return the pan to the broiler and cook for about 5 minutes more, until fish is just cooked through.
- Remove fish from the broiler.
- Salt and pepper each fillet and serve it with lemon wedges.