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Crispy Flounder and Roasted Tomatoes with Fennel-Potato Hash


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  • 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


Servings 4
Cooking time 40mins


Step 1

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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