Thursday, June 2, 2011

Baked whole flounder with tomatoes and capers

I apologize profusely for not getting a picture of this. During last weekend's dinner party, between all the people, all the wine, and all the prep work, I completely forgot to get out my camera.

But this, the second course, was delicious. The flounder were whole, with the heads, tails and gills removed, so that all you had to do was peel back the skin and separate the cooked flounder from the bone. Served with the tomato-caper dressing, below, and a nice chenin blanc-viognier. The dressing was perfect--just enough to dress up the taste of the fish, but not overwhelm it.

From New York Magazine:

1 cup extra-virgin olive oil, plus 2 tablespoons

1 cup Italian parsley leaves, washed and dried
½ cup onion, finely diced
2 tablespoons lemon juice
2 tablespoons salted capers, rinsed and chopped
1 tablespoon garlic, finely minced
½ pint grape tomatoes, sliced
2–3 pound whole flounder, skin on, cleaned and gutted with head removed
Salt and pepper to taste

Dressing: In a small saucepan, combine the olive oil, parsley, onion, lemon juice, capers, garlic, and tomatoes and place over low heat until warm, about 2–3 minutes. Allow the mixture to steep for a few minutes before serving.

Fish: Preheat oven to 425. Rinse the gutted fish and pat dry. Brush both sides with two tablespoons of the olive oil and season with salt and pepper. Cover a roasting pan with baker’s parchment paper to prevent sticking, and place the fish light skin side down in the pan. Place in oven and roast until the flesh turns white and pulls away from the bones, about 18–20 minutes. Serve with dressing.

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