Tomato And Basil Flounder Recipes

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10-MINUTE TOMATO BASIL SALAD



10-Minute Tomato Basil Salad image

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

BAKED FLOUNDER WITH TOMATO BASIL CREAM



Baked Flounder With Tomato Basil Cream image

Make and share this Baked Flounder With Tomato Basil Cream recipe from Food.com.

Provided by Brookelynne26

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups vine ripened tomatoes, diced and seeded
6 tablespoons olive oil
1/4 cup shallot, minced
1/4 cup chopped fresh basil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
2 tablespoons white wine
4 (6 ounce) flounder fillets
1/4 cup olive oil

Steps:

  • Combine the tomatoes, 6 tbso olive oil, shallots, basil, lemon juice, salt and pepper in a medium bowl. Cover and let stand at room temperature for 1 - 6 hours.
  • Preheat oven to 450.
  • In a medium saucepan combine the cream and wine and bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat, add the tomato basil mixture, and set aside.
  • Brush both sides of the flounder filets with 1/4 c olive oil and place in a large, shallow casserole dish.
  • Bake uncovered for 8 -10 minutes, until the fish is opaque.
  • Remove from oven and pour sauce over fish to serve.

Nutrition Facts : Calories 692.7, Fat 58, SaturatedFat 18.9, Cholesterol 163.2, Sodium 458.1, Carbohydrate 8.6, Fiber 1.3, Sugar 2.9, Protein 34.5

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 ROLLS WITH TOMATO, BELL PEPPER, AND BACON



Baked Flounder Rolls with Tomato, Bell Pepper, and Bacon image

Categories     Fish     Pork     Tomato     Bake     Bacon     Bell Pepper     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

Steps:

  • In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
  • On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
  • In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

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