20 minutes
A simple and elegant dish that pairs flounder with eggs, seasoned with kosher salt, paprika, and black pepper, and garnished with a fresh mixture of scallions, parsley, and capers.
Unsalted Butter, melted
tablespoons
Flounder Fillets, raw
0 oz
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
Large Eggs, raw
each
Scallions, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Capers, chopped
tablespoons
1. Preheat Oven and Prepare Pan
Start by preheating your oven to 400°F. Take a 13 × 9-inch baking pan and coat it with melted unsalted butter. Lay the flounder fillets in the pan, and season with half of the kosher salt, half of the paprika, and freshly ground black pepper. Place the pan in the oven to bake for 2 to 4 minutes until the fillets start to turn opaque.
2. Add Eggs and Bake
Crack four large eggs directly into the pan alongside the partially baked flounder. Sprinkle the remaining kosher salt and paprika over the eggs, with another dash of black pepper. Return the pan to the oven and continue baking for another 7 to 8 minutes until the eggs are lightly set.
3. Prepare Garnish
While the dish is baking, prepare a garnish by combining chopped scallions, fresh parsley, and chopped capers in a small bowl.
4. Serve
Once baked to perfection, carefully transfer the flounder and eggs to serving plates. Sprinkle the caper mixture over the top before serving.
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