Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael ... Preheat oven to 425. Rinse the gutted fish and pat dry.

Flounders are usually sold whole and fresh but can be bought in fillets. They’re usually ... Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head ...

HELPFUL HINTS: Any type of fish fillet such as flounder, sole ... Remove baking sheet from oven and turn snapper over. Spread horseradish mixture over the snapper. Return to boiler for 2 minutes.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.

You can use flounder fillets instead of sole ... Sogliole in Saor is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95). We'd like to hear ...

Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain fish with white flesh or fatty blueback fish, fillets or fish served from ...

Flounder is a great fish — an abundant, sustainable species, they require no preparation (no scaling or gutting) and one fish is the perfect portion-size per person.