Thin Fish Fillets
Source and licence
"Thin Fish Fillets" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Thin_Fish_Fillets, revision 4525551), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Thin_Fish_Fillets&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525551
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 ea. (24 ounces) flounder or other flat fish fillets
- Olive oil
- ½ cup dry vermouth
- 2 tablespoon (¼ stick) unsalted butter, softened
- Salt
- Freshly-ground black pepper
- 4 lemon wedges
Method
- At least 20 minutes before you plan to cook, preheat broiler.
- Lightly oil bottom of a 9x13-inch ovenproof dish.
- Arrange fillets in a single layer in the dish.
- Pour in vermouth, using only enough to be about ½ inch deep.
- Put pan under broiler and broil the fish as close to the heat as possible for about 2 minutes.
- Remove and quickly spread softened butter over the fillets.
- Return the pan to the broiler and cook for about 5 minutes more, until fish is just cooked through.
- Remove fish from the broiler.
- Salt and pepper each fillet and serve it with lemon wedges.