By Dane Feldman
Photo by Dane Feldman.
Flounder is almost as versatile as chicken. It’s also filling and packed with protein. Since my father doesn’t eat red meat, we cook a lot of fish in my house and we’re always looking for new recipes. This one in particular takes a bit more work than most of my other recipes, but it’s well worth the effort.
What you’ll need:
1 1/2 lb flounder filets
1 1/2 lemons
6-8 peeled and chopped cloves of garlic
1 cup extra virgin olive oil
6 Campari tomatoes
1 cup white wine
1 1/3 cups quinoa
2 cups seafood stock
1 tbsp fresh parsley
I don’t have a large enough pan to sauté all the fish at once, so know it’s okay to cook the fish in batches.
Preheat the oven 200.
Take the lemons out of the refrigerator at least 30 minutes prior to cooking. Then when you are ready to use them, roll them on the cutting board. It will make it easier for the juice to come out.
Rinse and pat dry the fish with paper towels. Flour the fish (put some flour in a bag and shake it around) three filets at a time. Pour 1/2 cup olive oil into the pan.
When the oil is hot, add as many filets into the pan as you can fit. My pan fits 3 nicely sized filets at a time. Cook the filets 3-4 minutes per side, or until lightly browned on both sides. Then, place the cooked filets in a glass pie pan and pop it in the oven to keep warm.
Now, you’ll want to start on round two. Add about 1/4 cup olive oil to the pan and let it heat up again. Then, add more filets and cook as you cooked the previous filets.
Start the quinoa in a small pot so that it’s ready by the time everything else is.
Put the cooked filets on top of the rest of the fish that’s already in the oven and put it back in to stay warm. Turn off the heat on the stove and let the pan cool a bit. You’ll be using the same pan for the sauce. After a minute or so, turn the heat to a low medium. Add the garlic and cook approximately 2 minutes, or until softened.
Rinse and chop the tomatoes. Add them to the pan and stir with a large spoon. Once the tomatoes are in, turn the heat up to medium. Stir the tomatoes to break them apart a bit.
When the tomatoes have softened, add the wine. Cook down until the sauce is about half its original volume. Then juice the lemons into the sauce. Pour in the seafood stock and turn up the heat to high. Again, cook down until the sauce reaches half its volume.
Put the fish on plates over the quinoa.
Add the parsley to the sauce, stir it in, and spoon the sauce over the fish and quinoa on each plate.
Serve with a side of string beans or asparagus and enjoy.