Flounder Fillets a la Moutarde Recipe
Flounder à la Moutarde: delicate broiled flounder fillets topped with a creamy, tangy mustard-parsley sauce, ready in minutes.
Servings: 4 people
Equipment
- Medium Bowl
- baking sheet
Ingredients
- 8 small skinless, boneless flounder fillets, about 1¼ pounds
- salt & pepper to taste
- 1 tablespoon peanut oil vegetable or corn oil
- 2 tablespoons mayonnaise preferably homemade
- 1 tablespoon imported mustard such as Dijon or Dusseldorf
- 2 teaspoons parsley finely chopped
- 4 lemon wedges
Instructions
Prep the Fish & Oven
- Remove the flounder fillets from the refrigerator to bring them closer to room temperature.
- Adjust the top oven rack so the fish is 3–4 inches from the broiler. This prevents overcooking or uneven browning.Tip: Don’t move the rack after the oven is hot — it’s safer and avoids burns.
Mix the Mustard Sauce
- In a medium bowl, combine mayonnaise, mustard, and chopped parsley. Stir until smooth.Tip: Homemade mayo adds extra flavor, but store-bought works fine too.
Prepare the Baking Sheet
- Lightly oil a baking sheet to prevent sticking.
- Arrange the flounder fillets evenly on the sheet.Tip: Use a silicone baking mat if you have one — cleanup is easier, and the fish won’t stick.
Brush the Sauce Onto the Fillets
- Evenly coat each fillet with the mayo-mustard-parsley mixture.
- Make sure each piece is fully covered for a golden, flavorful top.
Broil the Fish
- Place the baking sheet 3–4 inches from the broiler.
- Broil 2–3 minutes, watching carefully — the fish should be just cooked through and the topping golden brown.Tip: Thicker fillets may take closer to 3 minutes; thinner fillets may only need 1–2. Keep an eye on them.
Serve Immediately
- Serve the flounder with roasted potatoes, rice, or your favorite vegetables.
- Don’t forget the lemon wedges for a bright finishing touch.Tip: A quick squeeze of lemon right before eating enhances the mustard flavor beautifully.