Prep 5 mins
Cook 15 mins
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.
- 4 large flounder fillets
- 2 (14 1/2 ounce) cans tomatoes, diced
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, minced
- 1⁄4 cup fresh oregano
- 1⁄2 cup dry white wine
- salt, to taste, I used 1 tsp
- fresh ground black pepper, to taste, I used 1/2 tsp
- In a large skillet, saute garlic in oil until lightly browned.
- Add onions and saute until soft.
- Add the wine and cook over medium-high heat until reduced by half.
- Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
- Arrange 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.
- Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
- Season to taste with salt and pepper.
This was very tasty and quick...was looking for a simple way to cook Flounder, trying to eat more fish...made a few changes due to what was in the pantry...the sauce was excellent...I used tomatoe sauce(15 oz. can) and 1 tbs. dried oregano...served with rice and veggies...will make this again. BTW, love this web site. Chef 471748