TOMATO AND BASIL FLOUNDER
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
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
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
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
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
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 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
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
Provided by Pierre Franey
Categories lunch, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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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