12 oz fresh or frozen and defrosted flounder filets, cut into portions
1 c leeks, julienned
1 medium onion, julienned
1/2 t dry oregano
1/4 t crushed red pepper
2 T each olive oil and butter
1 T capers, rinsed and drained
1 bay leaf
1/4 c Spanish olives, pitted and coarsely chopped
1/4 c Peppadew® peppers, coarsely chopped (see Note)
juice and zest of 1/2 lemon
additonal extra-virgin olive oil for drizzling on filets
2/3 cup chicken stock
4 cups boiled rice (e.g., Microwave Rice)
Heat oil and butter until sizzling in a 10-inch skillet. Add leeks and onions, spices and bay leaf. Cook on medium heat about 10 minutes until softened and beginning to color. Remove the bay leaf. Add the olives, peppers and capers and warm through. Spread the rice in the bottom of a 9 X 13 inch glass baking dish, arrange the fish on top, sprinkle on some olive oil. and distribute the sauteed vegetables over the fish and rice. Squeeze on lemon juice, scatter zest, and pour stock around. Bake uncovered in 300 degree F (150 C) oven for about 40 minutes until fish flakes.
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