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Real Recipes From Real Home Cooks ®

flounder with mushrooms and tomatoes

Schweik avatar
Recipe by
Debra Schweikert
@Schweik
Springfield, VA

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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yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For flounder with mushrooms and tomatoes

  • 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

  • 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.
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