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Monday, September 24, 2012

FLOUNDER AND ROASTED TOMATOES

I was very excited for my Uncle to come and visit, and picked him up from the bus station last week. He had flown from New Zealand, taken a train from Los Angeles to Chicago, then a bus to Fayetteville via St Louis. Needless to say, he had see a lot of countryside, and met some very interesting people.
His first night with us, I wanted a simple, nourishing meal - something that wouldn't tie me to the kitchen, and would ensure lots of time to visit - and this dish was perfect.
We paired the flounder with a delicious bottle of American chardonnay, and lots of wonderful conversation.

FLOUNDER AND ROASTED TOMATOES


2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
1 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
4 skinless flounder or sole fillets
2 tablespoons olive oil, divided

Heat oven to 400F.
Combine first 3 ingredients in a small bowl, toss to coat. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from oven, top with basil.
Combine breadcrumbs, parsley and thyme in a shallow dish, season to taste with salt and pepper. Coat fillets with cooking spray, dredge in breadcrumb mixture.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add half of the fillets to pan, cook 3 minutes on each side or until desired degree of doneness. Repeat procedure with remaining oil and fillets.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com › Food › Recipe Finder

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