Traditional recipes

Baked Flounder with Tomatoes and Basil

Baked Flounder with Tomatoes and Basil

This baked flounder is so easy, so flavorful, and so ready to land on your dinner table. Pro tip: The recipe works best in summer when tomatoes are ripe and abundant.

Ingredients

  • 1 pound very ripe tomatoes, cored, quartered (halved if small)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons thinly sliced fresh basil
  • Kosher salt, freshly ground pepper
  • 4 6-8-oz. boneless flounder fillets

Recipe Preparation

  • Preheat oven to 425°. 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.

Recipe by Jason Alley of Comfort in Richmond VA,

Nutritional Content

One serving contains: Calories (kcal) 271.9 %Calories from Fat 31.2 Fat (g) 9.4 Saturated Fat (g) 1.6 Cholesterol (mg) 106.4 Carbohydrates (g) 5.5 Dietary Fiber (g) 0.9 Total Sugars (g) 2.5 Net Carbs (g) 4.6 Protein (g) 38.8 Sodium (mg) 180.3Reviews Section

Markham Oldle1991

Grilled Fresh Flounder Fillets : Flounder Fillets Grilled In Foil With An Asian Touch Recipe Food Com. For a 1/2 inch filet, i use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden. The cajan seasoning is very good. Grilled fresh flounder fillets recipe step 4 photo. If you don't have a grilling sheet, place the flounder on three sheets of aluminum foil after the top layer has been greased with olive oil. Cooking times will depend on the thickness of the fish.

Cooking times will depend on the thickness of the fish. It comes off maoist and full of flavor. The best grilled flounder recipes on yummly | grilled flounder, grilled flounder, grilled jamaican jerk chile pepper, flounder, tomato, fresh mango, lime juice, fresh. Fillet of flounder or other fillet on barbeque grill clean fillet in cool fresh water and. Because it's thin and delicate a grill grate or basket holds it perfectly but is needed to prevent the fish from breaking directly on the grill.

Pin On R from i.pinimg.com Grilled fresh flounder fillets recipe step 4 photo. Grilled fresh flounder fillets recipe step 4 photo. Arrange fillets in a ceramic or glass baking dish just large enough to hold them in. Add some sliced and grilled red potatoes, with some grilled. The best grilled flounder recipes on yummly | grilled flounder, grilled flounder, grilled jamaican jerk chile pepper, flounder, tomato, fresh mango, lime juice, fresh. Put the basket on a pre heated, hot grill. 10 best baked flounder fillets recipes : Cooking times will depend on the thickness of the fish.

Step 4 cook on the grill for 35 to 40 minutes, or until the flounder reaches an internal temperature of 140 degrees f.

Bbq flounder barbecue recipes sbs food : Add some sliced and grilled red potatoes, with some grilled. Grilled fresh flounder fillets : Flip and repeat on the other side. Brush 1 tablespoon lemon juice over fillets. Serve with white rice and a green vegetable. Download in under 30 seconds. Fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake. Serve the fish with the simple white sauce and parmesan cheese. Gray sole, dover sole, rex sole, rock sole fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake when cooked. Fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake. Combine parmesan cheese, butter, mayonnaise, onions and salt Download flounder fillets images and photos.

Fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake. Dreamstime is the world`s largest stock photography community. Grilled fresh flounder fillets : The meat from a flatfish typically varies in color: Download in under 30 seconds.

Indirect Heat The Easy Way To Grill Fish Seafood Nutrition Partnership from www.seafoodnutrition.org Refrigerate leftover flounder in an airtight container for up to 3 or 4 days. Download in under 30 seconds. See more ideas about grilled flounder, fish dishes, fish recipes. Step 4 cook on the grill for 35 to 40 minutes, or until the flounder reaches an internal temperature of 140 degrees f. Ingredients of grilled fresh flounder fillets. Grilling out flounder, a fish often just pan seared is delicious and quick for any day. Fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake. Marinate flounder for 30 minutes.

1/2 cup (25 g) of coarse fresh breadcrumbs.

Great grilled flounder recipe recipeland / here are 12 different flounder recipes to feed the family. Fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake. Bbq flounder barbecue recipes sbs food : Remove from the grill and serve. For a fancy (yet simple) recipe, this one is tough to beat. While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine. Ingredients of grilled fresh flounder fillets. It comes off maoist and full of flavor. Cooking times will depend on the thickness of the fish. Grilled flounder fillet recipes from media.al.com this page is about fresh flounder fillets,contains flounder fillets with pesto,a case for frozen fish,sauteed flounder fillet grenobloise,lintonseafood.com: Refrigerate leftover flounder in an airtight container for up to 3 or 4 days. Combine remaining ingredients and baste fish. The cajan seasoning is very good.

Download in under 30 seconds. Dreamstime is the world`s largest stock photography community. Flounder fillets are delicate, flaky, and have a flavor profile reminiscent to shellfish. See more ideas about grilled flounder, fish dishes, fish recipes. Grilled fresh flounder fillets recipe step 4 photo.

/>How To Grill Skinless Fish Fillets Or Steaks from www.seriouseats.com Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Download in under 30 seconds. Arrange fillets in a ceramic or glass baking dish just large enough to hold them in. Broil fillets until the tops are just browned, 3 to 5 minutes. Grilled fresh flounder fillets recipe step 4 photo. The cajan seasoning is very good. Grilled flounder fillet recipes from media.al.com this page is about fresh flounder fillets,contains flounder fillets with pesto,a case for frozen fish,sauteed flounder fillet grenobloise,lintonseafood.com: 2 tablespoons fresh lemon juice.

Ingredients of grilled fresh flounder fillets.

Grilling out flounder, a fish often just pan seared is delicious and quick for any day. The meat from a flatfish typically varies in color: Over 496 flounder fillets pictures to choose from, with no signup needed. The cajan seasoning is very good. See the whole recipe here. Salt, cream, flounder fillets, potato, chives. Grilled fresh flounder fillets : Brush fish lightly with mayonnaise mixture. Place foil flat on the grill (do not seal). Flip and repeat on the other side. Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Brush 1 tablespoon lemon juice over fillets. Download in under 30 seconds.

See the whole recipe here. While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine. Grilled fresh flounder fillets : Brush 1 tablespoon lemon juice over fillets. Download in under 30 seconds.

Source: imagesvc.meredithcorp.io

Serve with white rice and a green vegetable. Grilled fresh flounder fillets recipe step 4 photo. Gray sole, dover sole, rex sole, rock sole fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake when cooked. Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. 10 best baked flounder fillets recipes :

Ingredients of grilled fresh flounder fillets. Download flounder fillets images and photos. Grilled fresh flounder fillets : This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry. Cover grill and cook until fish is opaque and starts to flake, about 15 to 20 minutes.

Spray a grill basket or grill pan with holes with non stick spray. If you don't have a grilling sheet, place the flounder on three sheets of aluminum foil after the top layer has been greased with olive oil. Download flounder fillets images and photos. Place the filets in a fish basket. Grilled fresh flounder fillets recipe step 4 photo.

Source: www.thespruceeats.com

Download in under 30 seconds. See more ideas about grilled flounder, fish dishes, fish recipes. Flounder fillets are delicate, flaky, and have a flavor profile reminiscent to shellfish. Grilled fresh flounder fillets recipe step 4 photo. Place foil flat on the grill (do not seal).

Ingredients of grilled fresh flounder fillets. Grilled fresh flounder fillets recipe step 4 photo. Ingredients of grilled fresh flounder fillets. Grill, turning and basting occasionally, for 10 minutes per inch of thickness or until fish is flaky and no longer translucent in the center. Grilling out flounder, a fish often just pan seared is delicious and quick for any day.

Source: images-gmi-pmc.edge-generalmills.com

10 best baked flounder fillets recipes : For a 1/2 inch filet, i use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden. Your flounder fillet stock images are ready. See the whole recipe here. Grilled fresh flounder fillets :

Grilled fresh flounder fillets : Spray a grill basket or grill pan with holes with non stick spray. Pat the fillets dry with a paper towel and place on foil. The fish is steamed in foil and cooked on the grill for easy quick clean up, and a quick and tasty meal. Download flounder fillets images and photos.

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. The meat from a flatfish typically varies in color: Grilled fresh flounder fillets : Fresh flounder fillets are skinless and have a creamy to white colored flesh with a mild light flavor and a small flake. Put the basket on a pre heated, hot grill.

This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry.

Source: houseofnasheats.com

Brush fish lightly with mayonnaise mixture.

Grill, turning and basting occasionally, for 10 minutes per inch of thickness or until fish is flaky and no longer translucent in the center.

This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry.

Grilled fresh flounder fillets recipe step 4 photo.

Remove from the grill and serve.

Flounder is a mild white saltwater fish that is delicious when baked.

Source: imagesvc.meredithcorp.io

Fillet of flounder or other fillet on barbeque grill clean fillet in cool fresh water and.

Fillet of flounder or other fillet on barbeque grill clean fillet in cool fresh water and.

Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.

Source: www.foodrepublic.com

4 flounder fillets (6 ounces each) 1 tablespoon grated parmesan cheese

Source: www.keyingredient.com

Bake flounder in preheated oven for 10 minutes.

Source: cdn.apartmenttherapy.info

Put the basket on a pre heated, hot grill.

While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel.

For a fancy (yet simple) recipe, this one is tough to beat.

Step 4 cook on the grill for 35 to 40 minutes, or until the flounder reaches an internal temperature of 140 degrees f.

Source: images-gmi-pmc.edge-generalmills.com

4 flounder fillets (6 ounces each) 1 tablespoon grated parmesan cheese

Cooking times will depend on the thickness of the fish.

Add some sliced and grilled red potatoes, with some grilled.

10 best baked flounder fillets recipes :

Grilled fresh flounder fillets :

The fish is steamed in foil and cooked on the grill for easy quick clean up, and a quick and tasty meal.

Pat the fillets dry with a paper towel and place on foil.

Place the filets in a fish basket.


Baked Fish with Pesto and Tomatoes

*Tip: If using thin fillets like flounder, you can roll up each one so they’ll fit into the dish and look pretty too! To roll, place the fillet on a plate or cutting board with the pointed end away from you. Spread some pesto on top of each fillet, then roll up starting at the end closest to you. Place in the baking dish, seam-side down. Pour broth over fish, then top each roll with a small dollop of pesto and spread to cover the top. Continue per recipe directions.

  • Substitute 1/4 cup chopped, marinated artichoke hearts and 1 tablespoon capers for pesto. Spoon equal amounts over each piece of fish. Top with Parmesan then season with pepper.

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Baked Fish, Spinach, and Tomatoes in Foil Packets

  • tree-nut-free
  • low-carb
  • peanut-free
  • high-protein
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • wheat-free
  • soy-free
  • egg-free
  • red-meat-free
  • alcohol-free
  • Calories 348
  • Fat 10.9 g (16.8%)
  • Saturated 2.4 g (11.8%)
  • Carbs 16.9 g (5.6%)
  • Fiber 4.8 g (19.1%)
  • Sugars 7.6 g
  • Protein 48.4 g (96.8%)
  • Sodium 1127.6 mg (47.0%)

Ingredients

fish fillets, about 1-inch thick

large handfuls baby spinach leaves

Instructions

Check the fish over and remove any pin bones. Divide it into two equal portions.

Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.

Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).

Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.


Baked Fish with Tomatoes and Olives

Ingredients US Metric

  • 1 shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 pints cherry tomatoes, left whole if small and halved if large
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Four (6-ounce) flounder or other flat fish fillets
  • 1/2 cup pitted black olives
  • A small handful chopped fresh Italian parsley, chives, and/or basil

Directions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Scatter the shallot, garlic, and tomatoes on the prepared baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt. Use your hands to mix everything together.

Roast the mixture until the tomatoes start to wrinkle and give off some of their juices and the juices are bubbling, about 20 minutes. If you’re making this with not-great tomatoes (i.e., it’s January and not July), you may want to roast the tomatoes for another 10 to 15 minutes to really concentrate and intensify the flavors when tomatoes are out-of-season or otherwise lackluster.

Take the baking sheet out of the oven and give the tomato mixture a stir. Place the flounder fillets on top of the mixture in a single layer (it’s okay if they overlap a little bit). Drizzle the fish with 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon salt. Scatter the olives on top of the fish and put the baking sheet back in the oven. Roast until the fish is opaque and flakes easily when poked with a fork or a paring knife, 10 to 15 minutes longer.

Sprinkle the herbs on top of the baked fish. Serve immediately. It’s okay if the fish falls apart when you serve it. Just consider that part of the dish’s rustic beauty.

Baked Fish Variations

For a slightly Moroccan version, add a pinch of saffron threads, 1/2 teaspoon ground cumin, and a small handful of chopped dried apricots to the tomato mixture before roasting. Use Moroccan olives and sprinkle with mint and/or cilantro. Serve with couscous.

For a Greek version, add 1 teaspoon dried oregano to the tomato mixture before roasting and use Greek olives. Sprinkle the fish with dill and/or parsley and squeeze a little lemon juice or drizzle with a little bit of red wine vinegar right before serving.

For a Spanish version, add 1 teaspoon hot pimentón (Spanish smoked paprika) and a some drained, sliced, jarred Piquillo peppers to the tomato mixture before roasting. Use Spanish olives.

Recipe Testers' Reviews

Thank you for this incredibly delicious, easy, and fast baked fish recipe! This is a keeper that I know I will be coming back to time and again. The complexity of flavors and the visual appeal hide the truth that this is a simple and fast recipe to make with very little prep and clean-up. Slicing my cherry tomatoes in half before roasting made them easier to eat.

I used tilapia because the store I went to was out of flounder and it was an excellent choice—the sweet, mild fish was perfect to showcase all the other flavors, and I would use tilapia again. I love recipes where the author suggests and encourages experimentation and adaptation of the original recipe. In this case, the author's encouragement empowered me to personalize the dish as follows:

I omitted the garlic (I am sadly allergic to it) but used a bit more shallot to compensate after baking the fish, topped with olive oil, salt, and sliced olives as directed, for exactly 13 minutes I sprinkled each fillet with a few drops of freshly squeezed lemon juice and generously sprinkled each filet with approximately 1/8 cup of shredded Parmesan before putting it back in the oven for 1 to 2 minutes, just long enough to let the cheese melt. Instead of buying and chopping fresh herbs to finish the dish, I took some salad bar fattoush I had bought and sprinkled a little on top of each filet before serving. It was not only lovely to look at, but the components in the fattoush (chopped parsley, finely chopped tomatoes, mint, lemon juice, vinegar, oil, salt) worked perfectly to highlight this flavorful dish.

The best way I can describe the results is to tell you that my husband—who NEVER eats fish—ate every bite and asked me to please make this recipe again soon. He loved it! I appreciated the fact that it did not take me long to get this meal on the table and clean-up was a breeze in that no bowls or other dishes were required. The author refers to "small victory" as an adjective (loved that!). Every once in a while, a recipe comes along that gives the cook a feeling of pride, accomplishment, and mastery. A "small victory," indeed. Perhaps this masterpiece of a recipe should be titled "Small Victory Baked Fish with Tomatoes and Olives"! But no matter what it is called, I know I will be making it time and again.

This recipe is definitely a keeper. It’s a tasty, healthy dish which can be prepared in about 45 minutes. I made the basic version of this recipe but I plan to try some of the variations, especially the Spanish version. I served it with parslied potatoes which combined perfectly with the roasted tomato sauce.

This sort of recipe is wonderful for a few reasons: 1. its simplicity 2. its healthy ingredients 3. the addition of variations on the basic recipe. It’s tasty and simple enough to make any night of the week for a quick dinner but also elegant enough to serve at your next dinner party. Colorful in presentation, this sort of recipe really is a great recipe for experienced cooks but also those just starting to learn about the joys of cooking. (The recipe calls for flounder, but I think it would work well with trout, sole, cod or even wild salmon.)

Along with this dish I served a simple watercress salad with pistachios, shaved Parmesan, and a lemon vinaigrette as well as a glass of white wine and some bread for dipping. I was able to find flounder at my local supermarket, so that is what I used I used pitted kalamata olives and Italian parsley. (The recipe mentions basil and chives as well, but I think fresh thyme, rosemary, or oregano would also work just fine.) The timing of 20 minutes to roast the tomatoes was right on at this point they were exuding their juices and getting a bit wrinkly in appearance. I highly recommend using multi-colored cherry tomatoes for a lovely appearance, and I definitely recommend keeping this basic recipe, and its variations, in your favorite recipes folder! I am very interested in trying the Moroccan version next. maybe with some fresh mint and couscous as recommended.

As a lifelong Catholic who is well aware Lent starts in a month, I’ve recently been looking for easy and quick fish recipes that can conceivably be cooked on a work night. This baked fish with tomatoes and olives meets all my criteria. It’s easy, healthy, and it can be altered slightly so that diners are less likely to be bored time after time. It was a mild dish I added a healthy portion of fresh ground black pepper to my portion. Think changing into something not work-related and relaxing a bit over a glass of wine, and ta da! Dinner is ready.

Easy and healthy is a win-win combination and this baked fish with tomatoes and olives delivers on both. One pan. What's not to like? The high-heat roast of the tomatoes really gets the juices flowing and intensifies their flavor. Combining that with the delicate yet sturdy fish topped with briny olives makes this weeknight-doable dish super tasty. The flavor variations included are helpful too and make this recipe one we'll come back to! This time we went with the Moroccan version, so we added saffron, cumin and chopped apricots to the mix. The apricots added a really nice sweet note to the dish and the bits of apricot that got browned were delicious. As suggested, we served it with couscous, which was a great accompaniment to have with the sauce.

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Comments

I have made this dish easily 10 times. It’s so easy and the outcome is delicious. I use whatever tomatoes I have on hand and make it a point to leave in the oven longer than the 20 initial minutes to get more flavor out of them. I also have doubled the tomato/shallot/garlic combo because we used to be left wanting more with the flounder. Thanks for this awesome recipe!

You’re welcome, Tannia. Thanks so much for taking the time to let us know how much you enjoy it.


Variations and Tips

  • Any firm, white boneless fillet would be great, I choose local and ask my fishmonger for the freshest options available. Here I used flounder cod, but halibut, or striped bass would make a great option.
  • When fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
  • If fresh isn’t available, buy frozen instead of previously frozen to control freshness and keep it frozen until you need it.
  • Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes
  • Swap the fish for scallops or shrimp if you’re not a fan of fish.


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 171
  • Calories from Fat 70
  • Total Fat 7.7g 12 %
  • Saturated Fat 1.3g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 20g 40 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 68mg 23 %
  • Sodium 1,257mg 52 % Potassium 0 0 % -->
  • Total Carbohydrates 5.2g 2 %
  • Dietary Fiber 1.2g 5 %
  • Sugars 2.4g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

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Directions

Thaw frozen fillets. Skin fillets.

Sprinkle on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12 x 8 x 2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper.

Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes.

Bake in a moderate oven, 350 degrees F, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.


Baked Flounder with Tomatoes and Basil - Recipes

Baked Flounder With Vegetables

• 1 pound flounder fillets, cut into serving-sized pieces.
• 1 tablespoon vegetable oil
• 1 cup onions, sliced
• 3 cups zucchini, sliced
• 1 cup green peppers, sliced
• 3/4 cup chopped tomatoes
• 3 tablespoons dry sherry (optional)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground basil
• 1/4 teaspoon black pepper, freshly ground
• 1 dash hot pepper sauce
• 1/4 cup grated Parmesan cheese

Place flounder fillets in a layer in greased 9-inch baking dish. Saute onion, zucchini and green pepper in oil until crisp-tender spoon over fillets. Top with tomatoes.

Combine sherry, lemon juice, salt, basil, pepper and pepper sauce pour over the flounder fillets.

Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and flounder to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired.

This recipe has been generously contributed by www.fishingworks.com.

Crab-Stuffed Flounder Recipe

• 2-2.5 lbs. fresh flounder fillets
• 1/4 cup chopped onion
• 1/4 cup margarine or butter, melted
• 7-oz. can crabmeat, drained
• 1/2 cup saltine crackers, crushed
• 2 tbsp. dried parsley
• 1/2 tsp. salt
• Dash of pepper
• Cheddar Cheese Topping (recipe follows)

Butter either 6 individual casserole dishes or one large 2 quart dish. Combine the onions, butter, seasonings, crabmeat and crackers. Roll the crabmeat mixture up in the flounder fillets. Bake uncovered 25 minutes at 400 degrees F.

In a saucepan, while the flounder is cooking, melt 3 tbsp. butter. Stir in 3 tbsp. flour and 1/4 tsp. salt. Simmer until bubbly and smooth, just a brief time. Add 1-1/2 cup milk, stirring constantly until it thickens. Stir in 1 cup grated Cheddar Cheese and stir until cheese is all melted. Remove casserole dish from oven after 25 min., pour cheese sauce over flounder and return to oven. Cook about 5 minutes longer. Remove and serve.

This recipe has been generously contributed by www.fishingworks.com.

Marinated Fried Flounder w/ Potatoes & Onions

• vegetable oil for frying the potatoes and the fish
• 2 russet (baking) potatoes
• 1 pound skinless flounder or orange roughy fillets, cut into 2- by 1/2-inch strips
• 1/3 cup milk all-purpose flour seasoned with salt and pepper for dredging the fish
• 4 garlic cloves, halved
• 1/4 cup olive oil• 2 1/2 cups thinly sliced red onion
• 1 green bell pepper, cut into thin rings
• 1/2 teaspoon dried oregano
• 3/4 cup dry white wine
• 1/2 cup white-wine
• vinegar 1 teaspoon sugar

In a large deep skillet heat 1 inch of the vegetable oil to 375 degrees F. and in it fry the potatoes, peeled, halved lengthwise, and cut crosswise 1/4 inch thick, in 2 batches for 8 minutes, or until they are golden brown. Transfer the potatoes with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. In a small bowl combine the flounder with the milk. Put the seasoned flour in a bowl, remove the flounder strips from the milk, letting the excess drip off, and dredge them, a few at a time, in the flour, shaking off the excess. Reheat the vegetable oil to 375 degrees F., in it fry the flounder fillets in 2 batches for 3 to 5 minutes, or until it is golden brown, and transfer them with a slotted spoon to paper towels to drain. In a large baking dish combine the flounder and the potatoes.

In a large skillet cook the garlic in the olive oil over moderate heat, stirring, until it is golden, add the onion, the bell pepper, and the oregano, and cook the mixture over moderately low heat, stirring, for 5 minutes. Add the wine, the vinegar, the sugar, and salt and black pepper to taste, boil the liquid for 2 minutes, and pour the mixture over the flounder and potatoes. Chill the mixture, covered, for at least 8 hours or overnight. Let the mixture stand at room temperature for 30 minutes before serving.

This recipe has been generously contributed by www.fishingworks.com

Flounder Florentine Recipe

• 1 lb. flounder fillets
• 1 Tbs. plus 1 tsp. unsalted butter
• 2 Tbs. plus 2 tsp. onion, chopped
• 1/8 tsp. rosemary, crushed
• 7 ounces frozen chopped spinach
• 2 Tbs. plus 2 tsp. chopped almonds
• 1/3 cup instant rice, cooked
• 2 tsp. lemon juice
• toothpicks
• 2/3 cup cream of mushroom soup
• 2 Tbs. plus 2 tsp. water
• 1/8 tsp. paprika

Preheat oven to 350 degrees F. Melt butter in a saucepan over medium heat. Saut é onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each flounder fillet. Roll up and secure with toothpicks. Arrange flounder rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked the flounder, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.