Crispy Flounder and Roasted Tomatoes
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Ingredients
2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup thinly sliced fresh basil
1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
4 skinless flounder fillets (6 oz each)
Cooking Spray
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
To make
Panko gives the flounder a golden hue, while capers add a zesty saltiness to the tomatoes in this quick and easy dish of crispy flounder and baked tomatoes.
Preheat the oven to 400 degrees.Combine the first 3 ingredients in a large heatproof skillet; stir to coat. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 ° C for 20 minutes. Remove from the oven; sprinkle with basil.Combine panko, parsley and thyme in a shallow bowl. Brush the fillets with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roll the fillets in the panko mixture. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add 2 fillets to the pan; cook for 3 minutes on each side or until desired browning. Repeat the procedure with the remaining butter and fillet.
Preheat the oven to 400 degrees.Combine the first 3 ingredients in a large heatproof skillet; stir to coat. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 ° C for 20 minutes. Remove from the oven; sprinkle with basil.Combine panko, parsley and thyme in a shallow bowl. Brush the fillets with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roll the fillets in the panko mixture. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add 2 fillets to the pan; cook for 3 minutes on each side or until desired browning. Repeat the procedure with the remaining butter and fillet.
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Author:Admin
Published: 11/20/2023 10:31 PM
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