When it comes to fresh, delicious fish dishes, Flounder has always been a favorite among New York anglers. Its mild flavor and tender texture make it a versatile catch for all sorts of delectable recipes. Today, we're bringing you a delightful Flounder recipe that combines the zing of fresh lemon and the boldness of black pepper. This Baked Lemon and Black Pepper Flounder is a game-changer, and once you try it, you'll never look at lemon pepper the same way again.
Ingredients
For this mouthwatering recipe, you'll need:- 2 tablespoons of grated lemon rind (about 3 lemons)
- 1 tablespoon of extra virgin olive oil
- 1 ¼ teaspoons of crushed black peppercorns
- ½ teaspoon of salt
- 2 garlic cloves, minced
- 4 flounder fillets (about 6 ounces each)
- Cooking spray
- Lemon wedges (optional)
Directions
Here's how to create this culinary masterpiece:- Preheat the Oven: Start by preheating your oven to 425°F. This high temperature ensures your Flounder turns out perfectly cooked.
- Prepare the Flavorful Mixture: In a small bowl, combine the grated lemon rind, extra virgin olive oil, crushed black peppercorns, salt, and minced garlic. This aromatic mixture will infuse your Flounder with incredible taste.
- Prep the Flounder: Lay your flounder fillets out on a jelly roll pan coated with cooking spray. This simple step ensures your fillets don't stick and helps achieve a beautiful, crispy texture.
- Rub with Flavor: Gently rub the lemon, olive oil, and peppercorn mixture evenly over the flounder fillets. This is where the magic happens – your fish will be infused with the zesty lemon aroma and the fiery kick of black pepper.
- Bake to Perfection: Place the prepared flounder in the preheated oven and bake at 425°F for approximately 8 minutes. The key is to cook it just right, so it flakes easily with a fork.
- Optional Lemon Wedges: If you want an extra burst of citrus, serve your Baked Lemon and Black Pepper Flounder with lemon wedges. Squeezing a little fresh lemon juice over the top adds a refreshing twist.
Cooking Tips
- To zest the lemons effectively, use a fine grater or a zester, taking care not to remove the bitter white pith.
- Crush the black peppercorns just before using, as pre-ground pepper won't provide the same intensity.
- You can customize the salt and pepper quantities to suit your taste.
- Ensure your fillets are evenly coated with the lemon and black pepper mixture for consistent flavor.
- When baking the flounder, be attentive. Overcooking can make the fish dry. Aim for a tender, flaky texture.