We really enjoyed this recipe for flounder. I wrote it down so I could make it again.
Note: if serving with cubed sweet potatoes, make this while they roast.
Makes 2 meal size servings
Ingredients
4 flounder fillets — total about 10 oz (defrosted if previously frozen) patted dry
1 shallot finely chopped
1 c mushrooms diced into small cubes
3 cloves garlic, minced
2 TBS Olive oil, divided
15 pimento stuffed olives, sliced
10 cherry tomatoes, cut in half
1/2 tsp lemon pepper
3 TBS Tomato Paste
4-6 c mixed greens (baby spinach,baby kale, etc)
2-3 TBS olive oil vinaigrette salad dressing
2 TBS grated parmesan cheese (optional)
Salt and pepper
Heat 1 Tbsp olive oil in a large skillet.
Add the mushrooms, garlic, and shallots. Stir and cook until mushrooms give up their juices. Stir in the olives, cherry tomatoes, lemon pepper, and tomato paste. Stir and cook until heated through. Remove the mixture to a bowl. Heat the remaining 1Tbs olive oil in the skillet. Season one side of the flounder with a pinch of salt and some pepper. Fry the sole fillets for 2-3 minutes on each side.
Arrange the greens on a plate. Top with some vinaigrette dressing and parmesan cheese, if using. Lay the flounder fillets on top of the greens. Top with mushroom mixture.
Serve with roasted sweet potato cubes.
Peel and cut a sweet potato into small (1/2 inch) cubes. Shake in a bag with 1 Tbs olive oil. Season to taste with salt, pepper or other sweet potoato seasoning.
Bake at 400 degrees for about 20 minutes or until soft and starting to brown.
by shoshanaz
1 Comment
Sorry about the formatting. Let me try here:
We really enjoyed this recipe for flounder. I wrote it down so I could make it again.
Note: if serving with cubed sweet potatoes, make this while they roast.
Makes 2 meal size servings
Ingredients
4 flounder fillets — total about 10 oz (defrosted if previously frozen) patted dry
1 shallot finely chopped
1 c mushrooms diced into small cubes
3 cloves garlic, minced
2 TBS Olive oil, divided
15 pimento stuffed olives, sliced
10 cherry tomatoes, cut in half
1/2 tsp lemon pepper
3 TBS Tomato Paste
4-6 c mixed greens (baby spinach,baby kale, etc)
2-3 TBS olive oil vinaigrette salad dressing
2 TBS grated parmesan cheese (optional)
Salt and pepper
Heat 1 Tbsp olive oil in a large skillet.
Add the mushrooms, garlic, and shallots. Stir and cook until mushrooms give up their juices. Stir in the olives, cherry tomatoes, lemon pepper, and tomato paste. Stir and cook until heated through. Remove the mixture to a bowl. Heat the remaining 1Tbs olive oil in the skillet. Season one side of the flounder with a pinch of salt and some pepper. Fry the sole fillets for 2-3 minutes on each side.
Arrange the greens on a plate. Top with some vinaigrette dressing and parmesan cheese, if using. Lay the flounder fillets on top of the greens. Top with mushroom mixture.
Serve with roasted sweet potato cubes:
Peel and cut a sweet potato into small (1/2 inch) cubes. Shake in a bag with 1 Tbs olive oil. Season to taste with salt, pepper or other sweet potoato seasoning.
Bake at 400 degrees for about 20 minutes or until soft and starting to brown.