**Seafood lovers, get ready to embark on a culinary journey with our delectable Flounder Poached in Fennel Tomato Sauce recipe!**
This dish is a symphony of flavors, where the delicate taste of flounder is perfectly complemented by the aromatic fennel and tangy tomatoes. The fennel infuses the sauce with a subtle anise flavor, while the tomatoes add a vibrant acidity that awakens your taste buds. Served over a bed of fluffy rice or your favorite pasta, this dish is sure to become a weeknight favorite.
**But that's not all!**
This article also features a collection of other tantalizing recipes guaranteed to satisfy your seafood cravings. From the classic Baked Cod with Lemon Butter Sauce to the adventurous Grilled Swordfish with Chimichurri, there's something for every palate. Each recipe is carefully crafted with easy-to-follow instructions, making them perfect for home cooks of all skill levels.
So, whether you're a seasoned seafood connoisseur or just starting your culinary adventure, this article has everything you need to create restaurant-quality seafood dishes in the comfort of your own kitchen. Dive in and explore the flavors of the sea with our diverse selection of recipes!
FLOUNDER MEDITERRANEAN
Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.
Provided by Martin Kaplan
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
- Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
- Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
- Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g
BAKED FLOUNDER WITH TOMATO CAPER SAUCE
Steps:
- Preheat oven to 425°F.
- Make sauce:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
- Prepare flounder:
- Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
- Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
FLOUNDER FILLETS WITH TOMATO SAUCE
Provided by Robert Farrar Capon
Categories dinner, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to low, or 150 degrees. Mix the flour, salt and pepper and dip the fillets in the mixture to coat both sides. Shake off the excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, all told). Remove the fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the shallots and saute 30 seconds. Add the wine and fish stock and boil hard until it is almost gone. Add the thyme and chopped tomatoes and boil briefly until slightly reduced. Season with salt and pepper, remove the skillet from the heat and whisk in the additional regular butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
- Spoon a small amount of the sauce over the fish fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 19 grams, Carbohydrate 51 grams, Fat 60 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1163 milligrams, Sugar 4 grams, TransFat 1 gram
Tips:
- Choose the freshest flounder fillets you can find. Look for fillets that are firm and have a slightly translucent appearance.
- Use a good quality fennel tomato sauce. You can make your own or use a store-bought brand that you like.
- Be careful not to overcook the flounder. It cooks quickly, so just a few minutes in the sauce is all it needs.
- Serve the flounder poached in fennel tomato sauce with your favorite sides. Some good options include rice, pasta, or steamed vegetables.
Conclusion:
Flounder poached in fennel tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fennel and tomato sauce is flavorful and light, and the flounder cooks up tender and flaky. This dish is sure to please everyone at your table.
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