Fast and fresh, Flounder is a thin white fish that cooks in minutes. It has a very light flavor, making it a perfect starter choice for the fish averse! This simple recipe comes together in about 15 minutes and tastes super fresh. Flounder cooks really fast so it’s best to keep a watchful eye on it so that it’s not overdone and dry. If you have tilapia or grouper, this recipe will go just as well. Try flaking your fish with a fork to see if it is truly cooked through. Serve this over some couscous or brown rice to absorb any tasty juices. Add a favorite green salad or steam some broccoli or green beans to complete the meal.
Ingredients
2 cups fresh tomatoes, Campari suggested, chopped
¼ cup mint leaves, fresh, cut into ribbons
¼ cup basil, fresh, cut into ribbons
¾ tsp table salt, divided
½ tsp black pepper, divided
1 lb uncooked flounder fillets
2 sprays cooking spray
2 tsp Olive oil
Instructions
In a medium bowl, combine tomatoes, mint, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. Place fish on a plate; rub all over with remaining salt and pepper.
Coat a large skillet with cooking spray; add oil and set over medium-high heat. When oil just begins to shimmer, add fish; cook until fish turns opaque in center, about 5 minutes. Shake the pan and using a spatula, carefully loosen fish from the bottom of the pan and remove to a serving plate.*
Add tomatoes to the same skillet; cook until tomatoes just start to release moisture, scraping the bottom of the pan to loosen drippings, about 1 to 2 minutes. Spoon tomatoes over fish and serve.
Serving Size: Yields about 4 ounces fish and 1/2 cup tomatoes per serving.
