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Crispy Flounder and Sole with Shallot-Tomato Pan Sauce

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Janice’s Foghorn Fish Dish

Indulge in the exquisite flavors of Janice’s Foghorn Fish Dish, a delightful seafood recipe that seamlessly blends the tender flounder and sole fillets with a rich, savory sauce that will captivate your taste buds. This dish is not only quick to prepare but also a beautiful presentation that makes it perfect for weeknight dinners or special occasions alike. Serve this dish with a side of your favorite vegetables or a fresh salad for a complete meal that satisfies.

Description

Make and share this Janice’s Foghorn Fish Dish recipe from lovewithrecipes.com, where tender fish fillets are lightly breaded and pan-fried to perfection, topped with a flavorful shallot and tomato sauce, making it a fantastic option for seafood lovers.

Recipe Information

Category Time Servings Yield
< 60 Minutes 35 Minutes 4 N/A

Nutritional Information

Nutrient Amount per Serving
Calories 350.5
Total Fat 16.1 g
Saturated Fat 2.9 g
Cholesterol 123.2 mg
Sodium 724.7 mg
Carbohydrates 23.3 g
Dietary Fiber 1.8 g
Sugars 3 g
Protein 27.1 g

Ingredients

Quantity Ingredient
4 flounder fillets
1 sole fillets
1 egg
3 tablespoons olive oil
3 shallots, finely chopped
2 plum tomatoes, diced
2 tablespoons tarragon vinegar
2 tablespoons fresh parsley leaves, chopped

Instructions

  1. Prepare the Fish: Begin by sprinkling the flounder and sole fillets with salt and pepper to taste, ensuring that each fillet is well-seasoned and ready to absorb the flavors of the cooking process.

  2. Egg Mixture: In a shallow bowl, beat the egg until it is well blended. This will serve as the binding agent for the bread crumbs, helping them adhere to the fish as it cooks.

  3. Coat the Fish: In another shallow bowl, place the bread crumbs. Take each seasoned fish fillet and dip it into the egg mixture, allowing any excess to drip off, then transfer it into the bread crumbs, turning the fillet to evenly coat it with the crumbs. Ensure each piece is thoroughly covered for a crispy texture when cooked.

  4. Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering but not smoking, add two of the coated fish fillets to the skillet.

  5. Cook the Fish: Let the fillets cook for 2 to 3 minutes without moving them, allowing the bottoms to become nicely browned. Carefully turn the fillets over and continue cooking until the second side is also browned and cooked through, approximately another 2 to 3 minutes.

  6. Keep Warm: Once cooked, transfer the fillets to a plate and keep them warm by covering them lightly with aluminum foil while you cook the remaining fillets in the same manner. Add another tablespoon of olive oil to the skillet and repeat the cooking process for the second batch of fish.

  7. Make the Pan Sauce: With all fillets cooked and warm, it’s time to create the pan sauce. Add the remaining tablespoon of olive oil and the finely chopped shallots to the skillet. Cook for about 2 minutes until the shallots become translucent and fragrant.

  8. Add Tomatoes: Stir in the diced plum tomatoes, along with additional salt and pepper to taste, and continue to cook for another 2 minutes. The tomatoes should begin to soften and meld with the shallots, creating a vibrant sauce.

  9. Finish the Sauce: Pour in the tarragon vinegar and add the chopped fresh parsley leaves to the pan. Simmer the mixture for about 30 seconds to combine the flavors, adjusting the seasonings as needed to suit your taste preferences.

  10. Plate the Dish: To serve, place each cooked fillet on an individual plate and generously spoon the shallot and tomato sauce over the top. The vibrant colors and delightful aromas will surely impress your guests.

This Janice’s Foghorn Fish Dish is a delightful way to enjoy seafood in a fresh and flavorful manner. With its quick cooking time and exquisite taste, it is sure to become a staple in your recipe collection. Enjoy!

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