Saturday, August 22, 2015

Lightly Fried Flounder with Sauteed Medley Tomatoes (serves 2)

I came across this beautiful variety of tiny tomatoes at my local market. These colorful tomatoes have a mixture of taste from tartness to sweetness, creating a nice blend of both flavor and visual presentation. I used flounder but you can use another type of mild fish. I dusted the flounder in a little seasoned flour for extra taste. You can just sprinkle a little salt and pepper on each side of the fish if you do not wish to use any flour. Since the flounder fillets are quite thin it took me less than 3 minutes to fry them. I also did not want to overcook the tomatoes to unrecognizable mush. Use any type of herbs you prefer. I have lots chives and scallions growing in pots on my deck so I threw some in at the final stage of cooking, this way they still retain their green color. This dish is quick and makes a nice light lunch. You can serve this with pasta, rice or whatever you prefer.

Lightly Fried Flounder with Sauteed Medley Tomatoes (serves 2)


Seasoned flour (I used Abbitt's seafood breader mix)
About 4 Tbsp olive oil
2 pieces of flounder fillets (about a pound)
2 garlic cloves, chopped
1/4 medium onion, diced
12 oz medley tomatoes, halved or quartered depending on size
2 flat filet of anchovies, mashed
3 Tbsp chopped chives
A small handful of young chives, cut into 1/8 inch lengths
1 Tbsp chopped scallions (green parts only)
Salt to taste


1) Lightly flour the flounder. Fry each side in medium high heat using about 2 tablespoons of olive oil until golden brown and cooked through. Set aside.
2) Heat about 2 tablespoons of oil in a hot pan. Once the oil is hot add garlic and onion. Saute over medium high heat or until the onion is soft.
2) Add tomatoes and anchovies. Saute about 3 minutes or until the tomatoes are cooked to your liking.
3) Add chives, scallions and salt to taste. Cook about another minute. Remove from heat and pour the sauteed tomatoes over the fried flounder.

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