Flounder with Tomato-Onion Ragout
By kscribner
Serves 1
Prep time: 25 minutes
Total time: 25 minutes
- 1
Ingredients
- 1-1/2 teaspoons olive oil
- 1/4 medium red onion, thinly sliced
- 1/2 cup grape or cherry tomatoes, halved
- 1 to 2 teaspoons white-wine vinegar
- Coarse salt and ground pepper
- 1 flounder fillet (5 to 6 ounces)
- 2 tablespoons chopped fresh parsley
Preparation
Step 1
Tomato-onion ragout
In a 10-inch skillet, heat ½ teaspoon oil over medium. Add onion and cook, stirring occasionally, until light browned, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds.
Remove skillet from heat. Add vinegar; stir to combine. Season with salt and pepper. Remove to a bowl; cover and keep warm.
Flounder
Wipe skillet clean with paper towels. Place 1 teaspoon oil in pan, and heat over medium-high. Season fish with salt and pepper; place in skillet. Cook, until lightly browned, about 2 minutes.
With a wide metal spatula, carefully turn fish over; cook until opague throughout, about 1 minute. Transfer fish to a dinner plate. Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired. Sprinkle parsley over top.