Flounder With Mushrooms And Tomatoes Recipes

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FLOUNDER MEDITERRANEAN



Flounder Mediterranean image

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Provided by Martin Kaplan

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
½ Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
24 kalamata olives, pitted and chopped
¼ cup white wine
¼ cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g

BAKED FLOUNDER WITH ROASTED TOMATOES



Baked Flounder with Roasted Tomatoes image

Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for one of the baking sheets
3/4 teaspoon dried tarragon
1 pinch sugar
Coarse salt and ground pepper
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
3 slices white sandwich bread (about 1 ounce each), torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
  • Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
  • Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
  • Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA



Spinach-Stuffed Flounder with Mushrooms and Feta image

Incredible, but true...this dish is low-fat.

Provided by dakota kelly

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  • Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
  • To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  • Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  • Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g

FLOUNDER FILLETS WITH MUSHROOMS AND TOMATOES



Flounder Fillets With Mushrooms and Tomatoes image

Provided by Pierre Franey

Categories     lunch, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1/3 pound mushrooms cut into small cubes
2 teaspoons finely chopped garlic
4 ripe plum tomatoes, cored, peeled and cut into small cubes
1 tablespoon fresh lemon juice
2 sprigs fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste
6 tablespoons sesame seeds
1 1/4 pounds fillet of flounder
2 tablespoons corn or vegetable oil
3 tablespoons chopped fresh parsley

Steps:

  • 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.
  • 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.
  • 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.
  • Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 649 milligrams, Sugar 3 grams, TransFat 0 grams

CHEESY MUSHROOM BAKED FLOUNDER



Cheesy Mushroom Baked Flounder image

Make and share this Cheesy Mushroom Baked Flounder recipe from Food.com.

Provided by Parsley

Categories     < 60 Mins

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs flounder fillets
3/4 teaspoon thyme
4 green onions, finely chopped
1 cup sliced mushrooms (sometimes I use more)
1 cup shredded cheddar cheese (or monterey jack cheese)
4 tablespoons butter, melted
3/4 cup breadcrumbs
1 teaspoon parsley
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan.
  • Place flounder filets in prepared pan.
  • Sprinkle filets with thyme and chopped green onion. Scatter sliced mushrooms over top.
  • Evenly sprinkle shredded cheese over top.
  • In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer.
  • Cover and bake for about 30 minutes.
  • Uncover and broil for about 2-3 minutes to lightly brown the top.

Nutrition Facts : Calories 309.3, Fat 17.6, SaturatedFat 9.7, Cholesterol 108.3, Sodium 734.1, Carbohydrate 11.2, Fiber 1, Sugar 1.4, Protein 25.9

FLOUNDER WITH MUSHROOMS AND WINE



Flounder With Mushrooms and Wine image

Make and share this Flounder With Mushrooms and Wine recipe from Food.com.

Provided by Nicole Aanenson Cra

Categories     Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb sole or 1 lb other delicate fish fillet, about 3/4 inch thick
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/2 cup mushroom, sliced
1/3 cup leek, sliced
1/3 cup dry white wine or 1/3 cup chicken broth
1/4 cup sliced almonds
1 tablespoon parmesan cheese, grated

Steps:

  • Heat oven to 375 degrees.
  • If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with paprika, salt and pepper.
  • Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese.
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 166.9, Fat 8.4, SaturatedFat 2.8, Cholesterol 59.9, Sodium 674.6, Carbohydrate 3.3, Fiber 1, Sugar 0.9, Protein 16.3

TOMATO AND BASIL FLOUNDER



Tomato and Basil Flounder image

Make sure the fish is fresh! If you are buying a whole fish it should be firm to the touch and should come back up if you push on it; the eyes should be clear. Smell before you buy! Fresh fish should not smell fishy or like ammonia.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

Olive oil, for sauteing
1/2 onion, chopped
3 cloves garlic, chopped
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
6 plum tomatoes, diced
1/4 cup water
Salt and freshly ground black pepper
2 tablespoons dry oregano, plus more for seasoning
2 to 3 big leaves fresh basil
12 asparagus stalks
4 (1/4 pound) medium flounder fillets
Garlic powder
Chopped parsley, for garnish

Steps:

  • Coat a large saute pan with oil.
  • Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Then add tomatoes and 1/4 cup water. Season with salt and black pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes.
  • Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets.
  • When fillets become a milky white, they are done. Garnish with parsley.

BAKED FLOUNDER WITH PEPPERS AND TOMATOES



Baked Flounder With Peppers and Tomatoes image

I have made this a few times using different fish, halibut, haddock and even sole with great results. Points 4.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces fillets flounder
1/4 teaspoon kosher salt
fresh ground pepper
2 bell peppers, red and yellow, 6 ounces each
olive oil flavored cooking spray
8 ounces sweet onions, chopped
3 large garlic cloves
2 tomatoes, 12 ounces total, seeded and chopped
1 tablespoon minced fresh tarragon or 1 teaspoon crushed dried tarragon
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Place the fillets in an oven proof baking dish.
  • Sprinkle with salt and pepper.
  • Set aside.
  • Char the bell peppers using either a gas range burner or the broiler.
  • Quickly place in a paper bag to steam.
  • Remove when cool enough to handle.
  • Remove the skin and seeds and chop.
  • Coat a nonstick skillet with cooking spray.
  • Sauté the onion and garlic until onions are wilted.
  • Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
  • Stir in the tarragon and vinegar.
  • Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
  • Serve immediately.

Nutrition Facts : Calories 209.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 81.7, Sodium 254.6, Carbohydrate 12.4, Fiber 2.7, Sugar 5.5, Protein 34.1

STUFFED FLOUNDER



Stuffed Flounder image

Make and share this Stuffed Flounder recipe from Food.com.

Provided by Arc5874

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
2 tomatoes, diced
4 (4 ounce) fillets flounder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  • Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it inches.
  • To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  • Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  • Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 123.2, Fat 3.5, SaturatedFat 1.1, Cholesterol 54.3, Sodium 426.1, Carbohydrate 6.1, Fiber 2.5, Sugar 2.9, Protein 18.2

FLOUNDER FILLETS WITH TOMATO SAUCE



Flounder Fillets With Tomato Sauce image

Provided by Robert Farrar Capon

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 14

1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 small or 1 large flounder fillet
4 tablespoons clarified butter, or oil
2 tablespoons unsalted regular butter
2 tablespoons chopped shallots or onion
1/4 cup dry white wine
1/2 cup fish stock (optional)
1/4 teaspoon crushed thyme
1 cup chopped canned plum tomatoes, with juice
Salt and pepper as desired
2 to 4 tablespoons additional cold, unsalted regular butter, cut up
1 1/2 cups chopped cooked pasta, or cooked orzo

Steps:

  • Preheat oven to low, or 150 degrees. Mix the flour, salt and pepper and dip the fillets in the mixture to coat both sides. Shake off the excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, all told). Remove the fillets to dinner plates and keep warm in the oven.
  • Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the shallots and saute 30 seconds. Add the wine and fish stock and boil hard until it is almost gone. Add the thyme and chopped tomatoes and boil briefly until slightly reduced. Season with salt and pepper, remove the skillet from the heat and whisk in the additional regular butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
  • Spoon a small amount of the sauce over the fish fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

Nutrition Facts : @context http, Calories 892, UnsaturatedFat 19 grams, Carbohydrate 51 grams, Fat 60 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1163 milligrams, Sugar 4 grams, TransFat 1 gram

BAKED FLOUNDER WITH TOMATOES



Baked Flounder With Tomatoes image

Make and share this Baked Flounder With Tomatoes recipe from Food.com.

Provided by lik2fish

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

4 medium plum tomatoes, chopped
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 lb flounder fillets
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon Italian seasoned breadcrumbs

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Coat a 7" x 11" baking dish with cooking spray.
  • Place tomatoes in bottom of prepared dish.
  • Sprinkle with 1/2 teaspoon salt and the pepper.
  • Place flounder evenly over top.
  • Sprinkle with remaining 1/2 teaspoon salt, oregano, oil, and bread crumbs.
  • Bake for 12 to 15 minutes.

Nutrition Facts : Calories 256.8, Fat 11.6, SaturatedFat 2, Cholesterol 102.3, Sodium 1907.7, Carbohydrate 7.8, Fiber 1.9, Sugar 3.5, Protein 29.9

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH



Flounder Saute With Mushrooms And Wilted Spinach image

Provided by Molly O'Neill

Categories     easy, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
3 teaspoons olive oil
1/2 lemon
1 scallion, trimmed and minced
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn spinach leaves, cleaned and dried

Steps:

  • Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
  • Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams

FLOUNDER WITH MUSHROOM AND ONION STUFFING



Flounder with Mushroom and Onion Stuffing image

"I've been making this recipe for my family for the last 20 years," relates Joanne Matt of Howell, New Jersey. "I've shared it with my sisters, too. Everyone seems to like the flavorful mushroom and onion stuffing wrapped inside the tender fillets."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

2 cups chopped fresh mushrooms
1 cup chopped green onions
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground thyme
1/4 teaspoon pepper
4 teaspoons olive oil, divided
3 tablespoons dry bread crumbs
4 flounder or sole fillets (6 each)
2 teaspoons lemon juice
2 teaspoons chopped fresh parsley

Steps:

  • In a nonstick skillet, saute the mushrooms, onions, garlic, salt, thyme and pepper in 2 teaspoons oil until vegetables are tender. Stir in bread crumbs. Remove from the heat., Sprinkle fillets with lemon juice; spread evenly with vegetable mixture and roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Brush with remaining oil. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts :

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