Monday, August 29, 2011

Baked Flounder, Caprese-Style

“Hurricane” Irene served us good for one thing, in that it got us to stay home all weekend and cook.  These days with my non-stop schedule, staying home seems to be a luxury so I guess I have the tumultuous weather to thank for letting me slow down and unwind a bit.

In our nesting state, we stocked up on good ingredients to cook with.  As is the norm in our household, we bought a lot of fresh produce, fish and other proteins to sustain us.  I made a baked fish dish for dinner last night that was quite a hit with Dan, so I thought I’d share it with you.

I got the recipe for it in the latest issue of Bon Appetit magazine, which happens to be its annual restaurant issue.  In the particular section where I scoped out this recipe, chefs shared easy, turnkey recipes they often make at home.  This one came from Chef Jason Alley of Richmond’s Comfort restaurant.  Not only is it healthy, but takes about 20 minutes to put together, and the ingredients are most likely what you already have in your fridge.  Hope you give it a try one of these days.

Ingredients (serves 4)
1 lb of very ripe tomatoes, cored quartered (halved if small). I used cherry tomatoes and just halved them (but didn’t core them)
 4 garlic cloves, minced
2 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
2 tbsp. thinly sliced fresh basil
Kosher salt & freshly ground black pepper
(4) 6 – 8 oz. boneless flounder fillets

Preheat oven to 425 degrees.  Toss first 5 ingredients in a large baking dish.  Season with salt and pepper.  Spread out in an even layer.

Bake tomato mixture for 5 minutes.  Season fish with salt and pepper.  Arrange fish in a single layer over tomato mixture.  Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

1 comment:

  1. We had Giada's baked salmon this week (baked with a tomato-EVOO-lemon juice-spice topping) + cous cous. So refreshing, much like this dish sounds. I'll have to try it! Great minds :)



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