Poached Flounder With North African Spices Recipes

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OVEN POACHED FLOUNDER WITH GARLIC AND OLIVE OIL



Oven Poached Flounder with Garlic and Olive Oil image

Provided by Sarah Walker Caron

Time 20m

Number Of Ingredients 6

1 lb flounder fillets, thin fillets -- about 1/4 inch thick
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme, one for each fillet
sea salt
lemon wedges

Steps:

  • Preheat oven to 375 degrees. Spray a 9x13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.
  • Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.
  • Salt, to taste, with sea salt.
  • Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.
  • Serve immediately with lemon wedges.

Nutrition Facts : ServingSize 1

OIL POACHED FLOUNDER



Oil Poached Flounder image

Provided by Alton Brown

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups olive oil
1 1/2 to 2 pounds flounder fillets
Kosher salt
Freshly ground black pepper
2 lemons, thinly sliced
1 small bunch fresh parsley, thoroughly dried

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
  • While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY



North African-style Poached Eggs In Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette

Provided by Alvin Zhou

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons harissa paste
2 tablespoons tomato paste
28 oz diced tomato, 2 cans
5 large eggs
fresh parsley, chopped, to serve
1 loaf baguette, to serve

Steps:

  • In a large cast-iron skillet, heat the oil over medium heat.
  • Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  • Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  • Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  • Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
  • Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  • NOTE: To speed the process up, cover the skillet with a large lid.
  • Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams

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