Sautéed summer flounder with tomato vierge from Homegrown: Cooking from My New England Roots (page 86) by Matt Jennings

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Notes about this recipe

  • Kduncan on October 19, 2020

    Trying to finish up the rest of the tomatoes for the season. After having almost too much caprese (because really who can have too much caprese), this seemed similar but with flounder instead of the mozzarella. My biggest problem with this recipe was finding thick enough flounder, I had to redo a bit of the flounder cookery in order to not over cook the fish.

  • mharriman on June 07, 2019

    Husband loved this. I thought my use of Maldon’s salt was heavy handed and would reduce the amount next time. The time to sauté the flounder on each side only took two minutes on my stovetop, so this was a quick, but hands- on, recipe after roasting the cherry tomatoes. The hands on part: watching the fish to make sure it was cooking properly, carefully flipping the fish, adding the butter after two minutes, spooning it on each piece, carefully removing the thin fillets from pan, draining cooked fillets on a towel covered plate before starting the whole operation again with the next fish batch. The operation started feeling A bit like making pancakes... That said, even though this recipe calls for more olive oil, butter, and salt than I normally eat, it was a delicious late Spring fish meal.

  • southerncooker on May 16, 2018

    I had whiting instead of flounder so I used that. Loved the tomato mixture on top. Delicious light supper.

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