Baked Flounder

Prep Time 35

Cook Time 30

Servings

Calories 737kcal

Ingredients

Chocolate Chip Cookies - Makes 12 smaller cookies or 6 larger cookies

1/4 cup Unsalted butter melted
1/4 cup Brown sugar packed
2 TBSP Granulated sugar
1 large Egg
1/2 tsp Vanilla extract
1/2 cup All-purpose flour
1/4 tsp Baking soda
1/4 tsp Salt
1/2 cups Chocolate chips (semi-sweet or milk)

Fish

8 oz Flounder filets double check to make sure all pin bones are removed
1 tsp Fresh thyme minced
2 TBSP Butter melted
1 tsp All-purpose flour
1/2 tsp Lemon juice
1/3 cup Chicken broth
2 tsp Fresh parsley chopped
2 slices Crusty bread toasted

Seasoning

Salt to taste
Black pepper to taste

Orzo

1/2 cup Orzo pasta
2 tsp Butter

Glazed Carrots

1 cup Carrots peeled and sliced into rounds
2 tsp Butter
2 tsp Brown sugar

Milk

16 oz Milk cold

US Customary - Metric

Instructions

Make the cookie dough: Beat butter and sugars together in small bowl until creamy. Add egg and vanilla; beat until well mixed. Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
Line a baking sheet with a silicone baking mat or parchment paper. Evenly portion the dough into balls (to your desired size per portions) onto the baking sheet. Then refrigerate until ready to bake.
Prep the ingredients per the instructions above.
Preheat the oven to 400 °F (205 °C).
Prep the fish: Place the flounder on a foil-lined baking sheet and season with thyme, salt, and pepper.
Make the lemon sauce: Melt the butter in a saute pan over medium heat, then whisk in the flour until fully combined. Let cook until golden brown. Whisk in the lemon and broth until smooth and without lumps. Simmer until the sauce comes to a thickened, creamy consistency. Season with salt and pepper and set aside.
Bring a pot of salted water to a boil. Cook the orzo according to the instructions on the package. Once tender, drain well. Toss with butter and season with salt and pepper to taste. Cover with a lid to keep warm.
Place carrots in a large skillet and cover with water over medium heat. Cover with a lid and cook until tender. Then drain well. Add the butter, sugar, and carrots to the pan over medium heat. Stir occasionally until syrup forms and coats the carrots.
Cook the fish: Bake for about 10 minutes, to an internal temperature of 125 °F (51 °C) using a thermometer. Baking time will vary based on your fish filet thickness.
Lower the oven to 350 °F (176 °C). Remove the chilled cookie dough from the refrigerator. Bake for about 11 to 15 minutes, or until the edges are light golden brown and the tops are no longer glossy. Let cool on the cookie sheets for a few minutes before serving warm.
Toast the bread. Reheat the sauce on medium heat until hot, then remove from the heat and stir in the parsley. Season with salt and pepper to taste.
Spoon the sauce over the fish, and serve with orzo, carrots, bread, cookie, and milk.
*Save the remaining cookies in a sealed container.

Nutrition