These flounder slices, when defrosted, are very small and I serve 2 slices per serving. I sometimes prepare the sliced mushrooms first by sauteeing in a pan sprayed with Pam and no oil. Remove the mushrooms when they are nicely browned and put the fish in the pan with some diced canned tomatoes that have been drained. Saute the fish on a low heat but first season to taste with Italian herbs and for a little of heat, Aleppo pepper. The fish is done when it is opaque, just a few minutes. Pour off and discard the excess liquid from the fish and tomatoes. Serve with the sauteed mushrooms.
These flounder slices, when defrosted, are very small and I serve 2 slices per serving. I sometimes prepare the sliced mushrooms first by sauteeing in a pan sprayed with Pam and no oil. Remove the mushrooms when they are nicely browned and put the fish in the pan with some diced canned tomatoes that have been drained. Saute the fish on a low heat but first season to taste with Italian herbs and for a little of heat, Aleppo pepper. The fish is done when it is opaque, just a few minutes. Pour off and discard the excess liquid from the fish and tomatoes. Serve with the sauteed mushrooms.
No comments:
Post a Comment