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Smothered Flounder

1 whole flounder or other flat fish - (abt 2 lbs)
1 large yellow onion -- thinly sliced
2 large beefsteak tomatoes -- cored and sliced
2 zucchini -- thinly sliced
1 red bell pepper -- cored, seeded, and thinly sliced
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
4 thyme sprigs


Seafood Alternatives: trout, sea bass


Thoroughly rinse the flounder inside and out and pat dry with paper towels. Preheat the oven to 375 degrees.


In a large bowl, combine the onion, tomatoes, zucchini and bell pepper and stir to mix well. Add the thyme leaves, olive oil, salt and pepper to taste and toss to evenly coat the vegetables.


Arrange about one third of the vegetables in the bottom of a 9- by 13-inch baking dish. Set the flounder on top and arrange the remaining vegetables over the fish. Set the whole thyme sprigs on top and bake in the preheated oven until the fish is opaque through the thickest part, 20 to 25 minutes.


Scoop the vegetables onto a serving platter and set the whole fish on top. Drizzle some of the cooking juices over the fish and serve.


This recipe yields 2 to 4 servings.





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