Flounder With Mushrooms And Tomatoes Recipe

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Flounder with Mushrooms and Tomatoes

Debra Schweikert

By
@Schweik

Sorry, the tomatoes should have been listed earlier in the ingredient list!

Anyway, I like mild fish, so I like cod. I copied this recipe from a Jacques Pepin t.v. show in the 90's (I think). It's light and really good.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 Tbsp
butter
1 Tbsp
extra virgin olive oil
1/3 lb
white mushrooms, cubed
2 tsp
minced garlic
1 Tbsp
lemon juice, fresh
1 tsp
dried thyme
salt and pepper to taste
6 Tbsp
white sesame seeds
4
flounder fillets (5 oz. each)
2 Tbsp
vegetable oil
3 Tbsp
chopped parsley
4
ripe plum tomatoes, peeled and cubed

Directions Step-By-Step

1
Heat butter and olive oil in a large skillet; add mushrooms, and cook over medium high heat, shaking the pan until mushrooms are lightly browned.
2
Add garlic, cook a few seconds, then add tomatoes, lemon juice, thyme and salt and pepper.Cook, stirring for five minutes. Remove from heat and keep warm.
3
Spread the sesame seeds on a large plate; season the fillets with salt and pepper, then lay them on the sesame seeds, flip the fillet, and repeat with the other side.
4
Heat the vegetable oil in a non-stick skillet large enough to hold the fillets without crowding.Cook over high heat until fillets and seeds are lightly browned on both sides.
5
Spoon the mushroom-tomato sauce onto 4 warmed dinner plates, place the fillets on top of the sauce, sprinkle with parsley and serve.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: French
Dietary Needs: Dairy Free
Other Tag: Quick & Easy
Hashtags: #mushrooms, #tomatoes, #cod