Flounder with Mushrooms and Tomatoes

Flounder With Mushrooms And Tomatoes

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Flounder with Mushrooms and Tomatoes

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.

Printable Recipe Card

About Flounder with Mushrooms and Tomatoes

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: French
Dietary Needs: Dairy Free
Other Tag: Quick & Easy



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