Flounder Fillets With Mushrooms and Tomatoes
- Total Time
- About 30 minutes
- Rating
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Ingredients
- 1tablespoon butter
- 1tablespoon olive oil
- â…“pound mushrooms cut into small cubes
- 2teaspoons finely chopped garlic
- 4ripe plum tomatoes, cored, peeled and cut into small cubes
- 1tablespoon fresh lemon juice
- 2sprigs fresh thyme or 1 teaspoon dried
- Salt and freshly ground pepper to taste
- 6tablespoons sesame seeds
- 1¼pounds fillet of flounder
- 2tablespoons corn or vegetable oil
- 3tablespoons chopped fresh parsley
Nutritional analysis per serving (4 servings)
321 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 22 grams protein; 650 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
- Step 2
Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
- Step 3
Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
- Step 4
Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.
Private Notes
Comments
This needs a picture!
This needs a picture!