Crispy Flounder and Roasted Tomatoes

By mirelsonp

Ingredients

• 2 Tbsp capers
• 1 Tbsp olive oil
• 1 pint cherry tomatoes
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup thinly sliced fresh basil
• 1 cup panko breadcrumbs
• 1 Tbsp chopped fresh parsley
• 2 tsp chopped fresh thyme
• 4 (6-oz) skinless flounder fillets
• Cooking spray
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp olive oil, divided

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Combine first 3 ingredients in a large ovenproof skillet; toss to coat. sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 degrees for 20 minutes. Remove from oven; top with basil.

3. combine panko, parsley, and theyme in a shallow dish. Coat fillets with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in panko mixture. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of doneness. Repeat procedure with remaining oil and fillets.

For the Fennel-Potato Hash:
Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil to pan; swirl to coat. Add 2 cups cored, thinly sliced fennel bulb, 1 1/2 cups refrigerated shredded hash brown potatoes, and 1/2 cup vertically sliced yellow onion to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; stir in 1 1/2 tablespoons finely chopped fennel fronds, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.