SHEET PAN FLOUNDER AND SHRIMP WITH TOMATO LEMON BEURRE BLANC SAUCE
Instructions: Preheat oven to 400 degrees. Combine the butter, wine, and garlic in a large saucepan and cook over medium high heat, stirring as butter melts.
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Cooking tools:
- Oven
- Stove
- Saucepan
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 1 stick butter
- ½ cup dry white wine
- 6 large garlic cloves, chopped
- 3 cups cherry or grape tomatoes, cut in half
- ¼ cup parsley, chopped (plus 1 tablespoon for garnish)
- 2-2 ½ pounds flounder or sole filets, skinned
- 1 pound large raw shrimp, peeled and deveined.
- ½ teaspoon salt
- ½ teaspoon black pepper
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