*Fish cooks really fast so it’s best to keep a watchful eye on it so that it’s
not overdone and dry.
For perfectly cooked fish, follow the timing guide on the
recipe. If given a range of times, say 6 to 8 minutes, check the fish at 6 minutes
by cutting into the thickest part of the fish to see if it’s turned from translucent
to opaque. If not, cook for the additional time suggested.
If in doubt, undercook the fish ever so slightly and let it stand in the hot
pan to finish. Cooking fish properly is the key to an outstanding dish.
Remember: The fish is done — and at its most succulent — the moment it turns
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This dish is flavorful. The mint and basil really make it a refreshing delight. I would use tilapia vs. flounder next time as the flounder just fall apart and I am very much about presentation.
I didn't have a non-stick pan, so the fish fell apart when I removed it. But it was delicious, and the mint-basil combination is inspired. Highly recommend.
This came out great! I skipped the mint because I did not have any but it didn't matter. And the tomatoes make it a full meal so you don't even need to add a side to it.
Used frozen flounder, worked well. Campari tomatoes do normally have more flavor. Flounder is a delicate fish, so I centered the thicker parts to the center of pan to avoid overcooking.