Sunday, June 13, 2010

Flounder

I made this baked white fish dish tonight. I discovered that the baking time on the recipe is much too long... the fish fell apart into a sort of chowder that actually turned out to be quite tasty. I would have preferred a filet however; next time I'll reduce the baking time and perhaps broil the top to a nice, light brown.




BAKED FLOUNDER WITH WINE

2 lb. flounder fillets or other fish
1 1/2 tsp. salt
Dash of pepper
3 tomatoes, sliced
1/2 tsp. salt
2 tbsp. flour
2 tbsp. butter
1/2 c. skim milk
1/3 c. dry white wine
1/2 tsp. crushed basil
Chopped parsley

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 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 oven at 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with fork. Sprinkle with parsley. Serves 6. From Cooks.com

As you can see, I served it with cheddar biscuits, pineapple and a fresh, green salad. I've been experimenting with interesting salad toppings in an attempt to pacify Hubby's desire for the gourmet and unexpected. Tonight's salad met with comments of approval!



SNACK-TOPPED GREEN SALAD

Spring Mix salad
2 tbsp Gardettos Original snack mix
1 tbsp candied peanuts
drizzle with Honey French Royale Dressing or dressing of choice. My current favorite is Onion Vidalia Vinaigrette. Yum!

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