flounder or snapper with orange-basil butter
This recipe is best with a thin fish with a very light and delicate taste profile. You could also use Orange Roughy or Sole. You prepare the butter sauce while the fish cooks, lowering the cooking time to just 15 minutes.
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prep time
5 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 24 ounces flounder or snapper (6 4-ounce fillets)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup chablis or other dry white wine
- ORANGE-BASIL BUTTER
- 1 small onion, chopped
- 1 tablespoon butter, melted
- 3/4 cup chablis or other dry white wine
- 1/2 cup orange juice
- 1/2 cup loosely packed chopped fresh basil
- GARNISHES
- orange peel twists
- fresh basil leaves
How To Make flounder or snapper with orange-basil butter
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Step 1Sprinkle both sides of the fish fillets with salt and pepper and place in an ungreased 13 x 9 x 2 inch baking dish. Pour the wine over the fish.
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Step 2Bake, uncovered, at 375 degrees F for 12 to 15 minutes or until the fish flakes easily when tested with a fork. Transfer to a serving platter and top with the Orange-Basil Butter. Garnish is desired.
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Step 3Orange Basil Butter: Saute the onion in butter in a large skillet until tender. Add the wine and the remaining ingredients, and cook until thoroughly heated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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