Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . (24 ounces ) flounder or other flat fish fillets
- Olive oil
- ½ cup dry vermouth
- 2 tablespoon (¼ stick) unsalted butter , softened
- Salt
- Freshly-ground black pepper
- 4 lemon wedges
Directions
At least 20 minutes before you plan to cook, preheat broiler .
Lightly oil bottom of a 9x13-inch ovenproof dish .
Arrange fillets in a single layer in the dish.
Pour in vermouth, using only enough to be about ½ inch deep.
Put pan under broiler and broil the fish as close to the heat as possible for about 2 minutes.
Remove and quickly spread softened butter over the fillets.
Return the pan to the broiler and cook for about 5 minutes more, until fish is just cooked through.
Remove fish from the broiler.
Salt and pepper each fillet and serve it with lemon wedges.