Recipe by MattyHam
"Don't eat flounder much, but when I do, this is good."
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1 1/2 pounds
salt and ground black pepper to taste
chopped fresh dill
capers, drained and rinsed
lemon, cut into wedges
Delish! I didn’t have fresh dill, so I just sprinkled the fish with what I thought was a reasonable amount of dried. The caper sauce was simple, yet full of flavor. The fish only needs a thin coat of sauce and I knew the amount was going to be way too much, but I figured I could save it for future use. At least that was the plan, until hubby used it to top his baked potato and that was the end of that. Will definitely make again, but in the future I will incorporate the dill into the sour cream sauce instead of sprinkling it directly on the fish.
We weren't a fan of this. The sauce had a strange taste from the capers I believe. I masked it a bit by adding Parmesan cheese, which helped some, but it still wasn't great. My husband took one bite and wrinkled his nose, and the kids scraped the sauce off. We ate it, but I won't make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Flounder With Dill And Caper Cream
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 138
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