Fluke recipes

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easy lemon garlic baked halibut recipe hero image close up cooked with crispy topping on a bed of lemon Ina Garden Fish Recipes, Lemon Butter Halibut Recipes, Broiled White Fish, Crusted Halibut Recipes Baked, Baked Fish With Bread Crumb Topping, Halibut With Crab Topping, Frozen Halibut Recipes Baked, Lemon Garlic Baked Fish, Easy Baked Halibut Recipes

This Easy Lemon Garlic Baked Halibut Recipe is perfect for busy parents and home cooks looking for a quick and delicious meal. Ready in just 20 minutes, this oven-baked fish is tender, flaky, and full of flavor, making it an ideal choice for weeknight family dinners or entertaining guests.

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Healthy garlic and parmesan crumbed fish. Perfectly golden and crunchy crumb, perfectly cooked fish every time. On the table in just over 10 minutes. Crumbed Fish, Baked Fish Recipes, Recipetin Eats, Easy Fish Recipes, Fish Dinner, Healthy Fish, Fish Recipe, Baked Fish, Fish Fillet

Recipe video above. Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you'll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It's on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.

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This is a very old recipe, taken from the kitchen of Henri’s in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910 It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish It’s an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and min Easy Tuna Salad Sandwich, Napa Salad, Fluke Recipes, Nyt Recipes, Baked Fish Fillet, Seafood Plates, Au Gratin Recipes, Chicken Paprikash, Grilled Oysters

This is a very old recipe, taken from the kitchen of Henri’s in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It’s an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley…

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