Yields 8 servings. Recipe is by Teresa B. Day. 1 tablespoon olive oil 2 pounds flounder filets ¼ cup butter, melted 1 tablespoon herbs de Provence 2 tablespoons lemon juice 1. Heat oven to 450 F.

Seeing as Gothamist is a Ruth Reichl fan, we figured we should check out the cookbook she recently co-edited for Gourmet magazine, especially after we heard that it contained recipes from the past 60 ...

Floundering on the internets for new ways to prepare this delicate white-fleshed flatfish? There's a better way. Here are our ten go-to methods for getting flounder on the table, ranging from simple ...

Here’s a quick and easy dish for the end of a busy day when you are hungry for a hearty meal but have limited time and energy. To complete the meal, prepare couscous. If you have a few extra minutes, ...

Flaky, delicately sweet flounder is a quick and easy fish to cook for weeknight dinners. Its mild flavor and fantastic texture make it the perfect base for a wide range of vibrant dishes. Here, five ...

PREHEAT oven to 400°F. Combine mustard and mayo. Place fish fillets in single layer on lightly greased baking sheet; spread evenly with the mustard mixture. Sprinkle with almonds. BAKE 10 to 12 ...

Ingredients3 tablespoons fat free plain yogurt1/2 teaspoon Dijon mustard1 teaspoon fresh grated ginger or 1/4 teaspoon dried2 teaspoons prepared horseradish2 teaspoons brown sugar4 teaspoons low ...

Two of the Gulf's most prized catches are flounder and blue crab. Combining the sweet flavor of crab and the delicate tasting, flaky meat of flounder makes a meal that tastes as good as it looks.

2. Stir in flour until melted and thickened. 3. Gradually stir in milk until sauce is smooth. 4. Stir in white wine and return to simmer. 5. Melt in the cream cheese. 6. Carefully fold in crab. 7.