How to cook Baked Flounder Teriyaki
- 6 flounder or other firm, white-fleshed fish fillets (about 4 ounces each), with skin
- Cooking spray
- 1 medium scallion with top, peeled and cut into 1/8-inch slices
- 2 cloves garlic, peeled and finely chopped
- 1/3 cup dry sherry or apple juice
- 3 tablespoons lemon juice
- 2 teaspoons finely chopped ginger root
- 1 teaspoon vegetable oil
- 2 teaspoons honey
- 1/4 teaspoon pepper
- Spray the rectangular pan with cooking spray.
- Place the flounder fillets in the sprayed pan skin sides down.
- Mix scallion, garlic, sherry, lemon juice, ginger, oil, honey, and pepper. Spoon this mixture over the fish.
- The fish fillets are naturally uneven in thickness, so for even cooking, fold the thin end under before you spoon onion mixture over fish.
- Cover with aluminum foil and refrigerate 1 hour.
- Heat the oven to 375°F (190°C).
- Bake covered 15 to 20 minutes or until the fish flakes easily with a fork.
- Serve the Baked Flounder Teriyaki immediately over hot steamed rice.
The Baked Flounder Teriyaki recipe is delicious, simple, and really easy to cook.
This recipe for Baked Flounder Teriyaki serves/makes: 6 servings
The Baked Flounder Teriyaki recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Flounder/Plaice
Preparation Method: Baked