Menu Enter a recipe name, ingredient, keyword...

Crispy flounder and roasted tomatoes

By

May 2012 Cooking Light

Google Ads
Rate this recipe 4.6/5 (14 Votes)

Ingredients

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

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 400
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 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 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 fineness. Repeat procedures with remaining oil and fillets.

‚Äč

You'll also love

Review this recipe

Grilled Romaine Salad with Tomato and Corn Tumble Shrimp pasta with arugula, tomatoes and basil