Tomato And Basil Flounder Recipes

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TOMATO AND BASIL FLOUNDER



Tomato and Basil Flounder image

Make sure the fish is fresh! If you are buying a whole fish it should be firm to the touch and should come back up if you push on it; the eyes should be clear. Smell before you buy! Fresh fish should not smell fishy or like ammonia.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

Olive oil, for sauteing
1/2 onion, chopped
3 cloves garlic, chopped
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
6 plum tomatoes, diced
1/4 cup water
Salt and freshly ground black pepper
2 tablespoons dry oregano, plus more for seasoning
2 to 3 big leaves fresh basil
12 asparagus stalks
4 (1/4 pound) medium flounder fillets
Garlic powder
Chopped parsley, for garnish

Steps:

  • Coat a large saute pan with oil.
  • Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Then add tomatoes and 1/4 cup water. Season with salt and black pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes.
  • Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets.
  • When fillets become a milky white, they are done. Garnish with parsley.

BAKED FLOUNDER WITH TOMATO BASIL CREAM



Baked Flounder With Tomato Basil Cream image

Make and share this Baked Flounder With Tomato Basil Cream recipe from Food.com.

Provided by Brookelynne26

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups vine ripened tomatoes, diced and seeded
6 tablespoons olive oil
1/4 cup shallot, minced
1/4 cup chopped fresh basil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
2 tablespoons white wine
4 (6 ounce) flounder fillets
1/4 cup olive oil

Steps:

  • Combine the tomatoes, 6 tbso olive oil, shallots, basil, lemon juice, salt and pepper in a medium bowl. Cover and let stand at room temperature for 1 - 6 hours.
  • Preheat oven to 450.
  • In a medium saucepan combine the cream and wine and bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat, add the tomato basil mixture, and set aside.
  • Brush both sides of the flounder filets with 1/4 c olive oil and place in a large, shallow casserole dish.
  • Bake uncovered for 8 -10 minutes, until the fish is opaque.
  • Remove from oven and pour sauce over fish to serve.

Nutrition Facts : Calories 692.7, Fat 58, SaturatedFat 18.9, Cholesterol 163.2, Sodium 458.1, Carbohydrate 8.6, Fiber 1.3, Sugar 2.9, Protein 34.5

ITALIAN STYLE FLOUNDER



Italian Style Flounder image

This is a very easy and delicious dish my mother used to make. I'm sure it can be used with other fish besides flounder. My mother also used to place American cheese on top before baking, which was very good. Enjoy!

Provided by SUE416

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

2 pounds flounder fillets
½ tablespoon butter
salt and pepper to taste
1 tablespoon lemon juice
½ cup diced fresh tomato
2 teaspoons dried basil
1 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
  • Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 228 calories, Carbohydrate 1.9 g, Cholesterol 112.8 mg, Fat 4.2 g, Fiber 0.5 g, Protein 43.2 g, SaturatedFat 1.6 g, Sodium 195.6 mg, Sugar 0.9 g

FLOUNDER MEDITERRANEAN



Flounder Mediterranean image

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Provided by Martin Kaplan

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
½ Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
24 kalamata olives, pitted and chopped
¼ cup white wine
¼ cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g

FLOUNDER FILLETS WITH MUSHROOMS AND TOMATOES



Flounder Fillets With Mushrooms and Tomatoes image

Provided by Pierre Franey

Categories     lunch, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1/3 pound mushrooms cut into small cubes
2 teaspoons finely chopped garlic
4 ripe plum tomatoes, cored, peeled and cut into small cubes
1 tablespoon fresh lemon juice
2 sprigs fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste
6 tablespoons sesame seeds
1 1/4 pounds fillet of flounder
2 tablespoons corn or vegetable oil
3 tablespoons chopped fresh parsley

Steps:

  • Heat butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
  • Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
  • Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
  • Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 649 milligrams, Sugar 3 grams, TransFat 0 grams

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