Flounder in crazy water
12 sprig(s), large, flat-leaf
4 medium clove(s), thinly sliced
Extra virgin olive oil
1½ pound(s), (2 pints), mixed baby heirloom, quartered or halved
Uncooked flounder fillet(s)
20 oz, 4 (5- to 6-ounce) fillets
- Separate leaves and stems of 8 parsley sprigs; coarsely chop leaves. Reserve remaining 4 sprigs. Place parsley stems in large deep skillet with water, garlic, oil, salt, and pepper; bring to boil. Reduce heat to medium-low and simmer, partially covered, until broth is fragrant and garlic is tender, about 15 minutes.
- Remove parsley stems from skillet and discard. Add tomatoes and chopped parsley to skillet and return to boil. Reduce heat and simmer, uncovered, until tomatoes are slightly softened, about 4 minutes. Fold ends of flounder under to form neat packages. With pancake spatula, place fish in skillet and cook, covered, until just opaque in center, about 7 minutes.
- Using two spatulas, carefully transfer fillets to 4 large shallow bowls or deep plates. Spoon tomato mixture over fish and top with reserved 4 parsley sprigs.
- Per serving: 1 flounder fillet and generous 1/2 cup tomato mixture