Tarragon Flounder on a Bed of Rice with Roasted Pine Nuts
Sorry, no story today. This dish was delicious though. You can choose whatever veggies to put on the side. I only had avocados, tomatoes, and lettuce, but feel free to substitute with all sorts of vegetables! The flavors mixed very well together, and the color came out beautifully! I squeezed the lemon wedge mostly over the avocado and tomatoes, reserving just a little bit for the flounder. I just love zests of lemon or lime in my dishes. I feel like it really brings out the flavors.
Enjoy!!
-Erica
Tarragon Flounder on a Bed of Rice with Roasted Pine Nuts (adapted fromMasterCook)
Ingredients:
- 2 pieces of flounder fillet
- 1/4 cup chicken broth
- 1 tbsp butter/margarine
- 1 tbsp tarragon (dried or fresh works, I only had dried)
- 1 1/2 tsp Dijon mustard (or enough to roughly coat fillets)
- A dash of smoked paprika
- A dash of ground pepper
- 1/2 avocado (sliced)
- 1/2 roma tomato (sliced)
- 1 lemon wedge
- Salt (veggies to taste) to taste
Recipe:
- Defrost flounder fillets under running water in Ziplock bag.
- Heat oven to 350 degrees F.
- Cook rice.
- In a bowl, add chicken broth, tarragon, paprika, ground pepper, and slightly melted butter. You don’t want the butter to be hard because it’ll be difficult to spread onto the flounder. You also don’t want it to be completely melted, otherwise it’ll mix in with the broth and not sink into the flounder as well.
- Once flounder has defrosted, pat off the excess water with a paper towel and put in marinade. Make sure to spread the butter on both sides of the flounder.
- Line a baking pan with foil, (spray with nonstick oil if necessary) and transfer fillets onto the foiled pan. Pour the broth mix over the fillets.
- Bake for about 20 minutes or until flounder flakes.
- Meanwhile, roast the pine nuts for about 3-4 minutes on medium heat over the stove.
- Set the dish up as such: 2 pieces of lettuce, rice, pine nuts, then fillets.
- Serve with veggies and a wedge of lemon for garnish.
