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1 teaspoon Oil -- for cooking
2 tablespoons Small-diced onions
1 tablespoon Small-diced celery
1 tablespoon Small-diced carrot
1/2 cup White wine
1 cup Fish stock or water
2 Six-ounce flounder fillets
1 cup Chiffonnade of spinach leaves
1 teaspoon Chopped fresh thyme
1 tablespoon Small-diced tomatoes
1 tablespoon Unsalted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets.
This recipe yields 2 servings.