Flounder with Mushrooms and Tomatoes

Flounder With Mushrooms And Tomatoes Recipe

No Photo

Have you made this?

 Share your own photo!

Debra Schweikert


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.

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


1 Tbsp
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
flounder fillets (5 oz. each)
2 Tbsp
vegetable oil
3 Tbsp
chopped parsley
ripe plum tomatoes, peeled and cubed


1Heat butter and olive oil in a large skillet; add mushrooms, and cook over medium high heat, shaking the pan until mushrooms are lightly browned.
2Add 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.
3Spread 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.
4Heat 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.
5Spoon the mushroom-tomato sauce onto 4 warmed dinner plates, place the fillets on top of the sauce, sprinkle with parsley and serve.

About Flounder with Mushrooms and Tomatoes

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