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1 vine ripe tomato, peeled and diced
1 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 Tbsp. fresh or dried oregano leaves
Pinch of fennel seeds (optional)
Salt and pepper to taste
1 lb. Flounder (or Sole) Fillets
2 tsp. cornstarch
1/4 cup dry red wine
Combine in skillet; tomato, mushrooms, bell pepper and onion with the oregano and fennel if desired, salt and pepper. Simmer uncovered for 1 minute. Arrange fish Fillets in single layer on top.
Cover and simmer until fish flakes easily, about 4 or 5 minutes. Carefully remove with spatula. Stir cornstarch into wine blend over low heat until sauce simmers. Spoon over fish.
Makes 4 servings