Here is an expanded version of an idea I have posted before. It’s the perfect summer fish dish and there is almost no way in which I can imagine someone messing it up.

Here we go. Start with 4 or 5 or 6 or however many pieces of flounder filet you have. Some will be thicker than others, so make sure at least someone who is eating the fish likes it a bit overdone. Put the fish on a sheet pan and drizzle with olive oil on both sides. Then salt and pepper the fish.

Now get a dozen or so of those medium sized grape tomatoes that are so popular now. The farmer’s market is overrun with them this time of year. You can’t go wrong. Slice the tomatoes in half and throw them on top of the fish.

Do the same with limes, or some fancy herb (dill, cilantro, I don’t know).

You can also put garlic in this, but cut it up and saute it a bit first because the flounder cooks too fast to get a good roast on it.

If you want to get super decadent, put 1/2 tablespoon of butter on each piece of fish.

Heat the oven to 400. Put the pan in the oven and cook for 8-10 minutes. Less if the fish is thin, more if the fish is thick. Put the fish and the roasted tomatoes on a plate. You are DONE.

In the following picture, I also had some corn, grilled zucchini and some other tomatoes lying around so I made a second salad on the side as well.


Really this is 20 minutes. At the most. Even counting the eating.


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