Pan-Seared Yellowtail Flounder with Tomato and Fennel Sauce
Ingredients
Portions
4
Units
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4
yellowtail flounder fillets
0
tsp
salt
Sauce
2
tbsp
extra virgin olive oil
1
red onion
1
fennel
1
red chili
2
garlic cloves
25
red cherry tomatoes
1
glass
chardonnay
2
cups
water
1
tsp
salt
basil
parsley
Garlic Crostini
2
tbsp
extra virgin olive oil
1
garlic clove
No items found.
No items found.
No items found.
4
yellowtail flounder fillets
yellowtail flounder fillets
0
tsp
salt
salt
Sauce
2
tbsp
extra virgin olive oil
extra virgin olive oil
1
red onion
red onion
1
fennel
fennel
1
red chili
red chili
2
garlic cloves
garlic cloves
25
red cherry tomatoes
red cherry tomatoes
1
glass
chardonnay
chardonnay
2
cups
water
water
1
tsp
salt
salt
basil
basil
parsley
parsley
Garlic Crostini
2
tbsp
extra virgin olive oil
extra virgin olive oil
1
garlic clove
garlic clove
No items found.
Directions
- Heat oil in a non-stick skillet over medium heat.
- Add fennel and onion, cook for 4 minutes until softened but not golden.
- Add garlic and chili, cook for 1 minute until garlic is softened.
- Add cherry tomatoes, cook for 4 minutes.
- Turn stove up to high, add wine, and simmer rapidly for 2–3 minutes until reduced by half.
- Add water and salt, and the basil & parsley.
- Bring to a boil, then lower stove to medium and simmer for 15–20 minutes until the sauce reduces by about 2/3.
- Sprinkle the flesh side of the fish with salt, then place on the sauce, skin side down (it will mostly sit above the sauce).
- Cover with a lid and cook for 6 minutes or until the fish is tender. Sprinkle with parsley and basil.
