Cooking & preparation instructions

Thawing: Pierce bag and thaw overnight in bag in refrigerator, or place sealed bag under cold water until thawed.

Sauté: Preferred Method
• In a non-stick skillet, heat 1 - 2 tsp of olive oil or butter over MEDIUM-HIGH heat
• Season fillet with sea salt and fresh ground black pepper and sauté for 4 - 5 minutes per side
• Serve immediately

Oven:
• Preheat oven to 375°F (190°C) and place flounder on a greased non-stick baking sheet and brush with olive oil or melted butter and sea salt and fresh ground black pepper
• Bake flounder uncovered in the center of the oven for 8 - 10 minutes
• Let stand 2 - 3 minutes before serving

Since appliances vary, these instructions are guidelines only. Internal temperature of fish must reach 145°F

Safe Handling

Keep frozen until ready to use. Once thawed, do not refreeze. Store thawed fish in the refrigerator and use within two days. Although great care has been taken to remove all bones, some may remain.

Ingredients

Flounder.

Packages Sizes

  • 1 lb