Crispy Flounder and Roasted Tomatoes with Fennel-Potato Hash

Crispy Flounder and Roasted Tomatoes with Fennel-Potato Hash
Crispy Flounder and Roasted Tomatoes with Fennel-Potato Hash

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

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

  • 1

    Tbsp. chopped fresh parsley

  • 2

    tsp. chopped fresh thyme

  • 4

    6-ounce skinless flounder fillers

  • cooking spray

  • 1/4

    tsp. kosher salt

  • 1/4

    tsp. freshly ground black pepper

  • 2

    Tbsp. olive oil, divided

Directions

1. Preheat oven to 400 degrees F. 2. Combine first 3 ingredients in a large ovenproof skillet; toss to coat. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Bake at 400 degrees for 20 minutes. Remove from oven; top with basil. 3. Combine panko, parsley and thyme in a shallow dish. Coat fillets with cooking spray; sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Dredge fillets in panko mixture. Heat 1 Tbsp. olive 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 with remaining oil and fillets. For Fennel-Potato Hash: Heat a large nonstick skillet over medium heat. Add 2 Tbsp. 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 Tbsp. finely shopped fennel fronds, 1/4 tsp. salt and 1/4 tsp. black pepper.

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