Sautéed Flounder with Mint and Tomatoes
- Total Time
Flounder is a thin white fish that cooks in minutes. It has a very light flavor, making it a perfect choice for the I-don’t-love-fishy-fish fish eater.
fresh tomato(es)2 cup(s), Campari suggested, chopped
mint leaves¼ cup(s), fresh, cut into ribbons
basil¼ cup(s), fresh, cut into ribbons
table salt¾ tsp, divided
black pepper½ tsp, divided
uncooked flounder fillet(s)1 pound(s)
cooking spray2 spray(s)
olive oil2 tsp
- In a medium bowl, combine tomatoes, mint, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Place fish on a plate; rub all over with remaining salt and pepper.
- Coat a large skillet with cooking spray; add oil and set over medium-high heat. When oil just begins to shimmer, add fish; cook until fish turns opaque in center, about 5 minutes. Shake pan and using a spatula, carefully loosen fish from bottom of pan and remove to a serving plate.*
- Add tomatoes to same skillet; cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1 to 2 minutes. Spoon tomatoes over fish and serve. Yields about 4 ounces fish and 1/2 cup tomatoes per serving.