Fillets of Flounder Sorrento Recipe
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelMedium
Ingredients
| Olive oil | 3 Tablespoon | |
| Onion | 1 Large, thinly sliced | |
| Garlic | 2 Teaspoon, minced | |
| 1 cup chopped no-salt-added canned tomatoes | ||
| 1 tablespoon chopped fresh oregano, or 1 teaspoon dried | ||
| Black pepper | 1/2 Teaspoon | |
| 1/4 cup pitted black olives, coarsely chopped | ||
| Capers | 2 Tablespoon | |
| 4 flounder fillets (about 1 1/2 pounds total) | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
Directions
1. In a medium skillet, warm the oil over medium heat. Add the onion and saute, stirring occasionally, until light golden, about 8 minutes.
2. Add the garlic and saute for 1 minute. Add the tomatoes, oregano, and pepper. Reduce the heat to medium-low and simmer until the sauce is thickened, about 15 minutes.
3. Meanwhile, preheat the oven to 450°.
4. Add the olives and capers to the sauce, and simmer for 5 minutes to blend the flavors. Remove the pan from the heat.
5. Coat the baking dish with a spoonful of the sauce. Place a fillet in the dish and top with a spoonful of the sauce. Overlap with a second fillet and top with sauce. Add the remaining fish and sauce in the same manner.
6. Pour the wine over the fish and bake for 6 to 8 minutes, or until the fish just flakes when tested with a fork.
7. Transfer the fish to a platter. Strain the pan juices into a small saucepan. Cook over high heat until slightly thickened, 2 to 3 minutes. Pour the reduced pan juices over the fillets and serve.
2. Add the garlic and saute for 1 minute. Add the tomatoes, oregano, and pepper. Reduce the heat to medium-low and simmer until the sauce is thickened, about 15 minutes.
3. Meanwhile, preheat the oven to 450°.
4. Add the olives and capers to the sauce, and simmer for 5 minutes to blend the flavors. Remove the pan from the heat.
5. Coat the baking dish with a spoonful of the sauce. Place a fillet in the dish and top with a spoonful of the sauce. Overlap with a second fillet and top with sauce. Add the remaining fish and sauce in the same manner.
6. Pour the wine over the fish and bake for 6 to 8 minutes, or until the fish just flakes when tested with a fork.
7. Transfer the fish to a platter. Strain the pan juices into a small saucepan. Cook over high heat until slightly thickened, 2 to 3 minutes. Pour the reduced pan juices over the fillets and serve.
Chef
