Flounder with Mushrooms and Tomatoes
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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1 Tbspextra virgin olive oil
1/3 lbwhite mushrooms, cubed
2 tspminced garlic
1 Tbsplemon juice, fresh
1 tspdried thyme
·salt and pepper to taste
6 Tbspwhite sesame seeds
4flounder fillets (5 oz. each)
2 Tbspvegetable oil
3 Tbspchopped parsley
4ripe plum tomatoes, peeled and cubed
How to Make Flounder with Mushrooms and Tomatoes
- 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.
- 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.
- 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.
- 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.
- Spoon the mushroom-tomato sauce onto 4 warmed dinner plates, place the fillets on top of the sauce, sprinkle with parsley and serve.