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Ingredients
- 2 tablespoons capers
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup thinly sliced fresh basil
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 4 (6-ounce) skinless flounder fillets
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
Details
Servings 4
Adapted from myrecipes.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 teaspoon salt and 1/4 teaspoon 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 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.
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