1/1 Photo of Flounder Stefano
From a Kings cooking studio card. This has onion, white wine, oregano, tomatoes and garlic. I like those flavors with white meat fish. I made this with 2 lbs. of fish so I doubled the ingredients except I used dried oregano and used it "to taste" I also added one large minced shallot and 2 tbsp. butter. I drained my tomatoes but may not next time as the liquid evaporates. I did my fish in 3 batches and just removed them to a serving platter (carefully as they tend to fall apart). My oldest son and DH really liked this a lot.
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- 1In a large skillet, saute garlic in oil until lightly browned.
- 2Add onions and saute until soft.
- 3Add the wine and cook over medium-high heat until reduced by half.
- 4Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
- 5Arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
- 6Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
- 7Season to taste with salt and pepper.
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Nutritional Facts for Flounder Stefano
Serving Size: 1 (460 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 323.2
- Calories from Fat 157
- Total Fat 17.4 g
- Saturated Fat 2.7 g
- Cholesterol 80.6 mg
- Sodium 544.5 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 3.4 g
- Sugars 6.9 g
- Protein 24.6 g