*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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It's pretty good and fast!
I wasn't sure of this but made it any way and it was surprisingly good , only different thing I added was a touch of chicken broth to tomato mixture after cooking it in pan just to losen rest of the mixture from pan, this is a keeper!!!
I was not expecting much from this, but the flavor is so rich. It makes a light flounder dish taste yummy and hearty.