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Baked Flounder with Peppers and Tomatoes
4 flounder fillets - (6 oz ea)
1/4 teaspoon kosher salt
Freshly-ground black pepper -- to taste
2 bell peppers, red and yellow - (6 oz ea)
Olive oil cooking spray -- as needed
1 sweet onion - (8 oz) -- chopped
3 large garlic cloves
2 tomatoes - (12 oz total) -- seeded, chopped
1 tablespoon minced fresh tarragon (or 1 tspn crushed dried tarragon)
1 tablespoon balsamic vinegar
Preheat oven to 350 degrees.
Place the fillets in an oven-proof baking dish. Sprinkle with salt and pepper. Set aside.
Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.
Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.
Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.
This recipe yields 4 servings.