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Flounder Ilena

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“Posted in Another Taste of Palm Springs by Tammy Taylor. I also have this in Simply Seafood" by Vicki Emmons. You can use Vermouth instead of white wine if you like.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season fish with salt and pepper to taste. Lightly coat each piece with flour.
  2. Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned. Transfer onions to ungreased baking dish.
  3. Saute fish until golden, about 2 minutes per side, adding more butter as needed.
  4. Arrange fish over the onions and keep warm in a 275 degree F. oven.
  5. Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan. Remove from heat.
  6. Beat egg with cream; whisk into skillet. Add basil and cook over very low heat until thickened, about 3 minutes. DO NOT ALLOW TO BOIL. Stir in lemon juice and pour over the fish. Place under the boiler for a few minutes to lightly brown top.

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