Fillet of flounder sauteed on the stove top and lightly crusted in the broiler. This is a no flip technique that works well for delicate fish fillets.
Some days I go into Peter’s and just can’t make up my mind. That’s probably because I never really go in there with a plan and not everything is available everyday. I need to see what moves me.
As I paced up and down the display case the sea bass, cod and flounder caught my attention. The lemon sole was also a winner, the salmon was hard to look away from and the tuna had my head in a spin. My brain went into overdrive and my eyes began to glaze. Suddenly, I was in seafood fantasy land walking toward a very bright light.
With Steven behind the counter growing impatient and the customers in line huffing and puffing, I got rattled and blurted out “flounder.” I quickly had a bad case of buyer’s remorse and wanted the sea bass, but it was too late…the flounder was already on the scale.
4 equal size fillets weighing about a pound in total will fit our usual scheme of cooking for two. Always check for and remove any bones.
The prep is super easy. Chop a medium tomato, sprinkle it with a generous pinch of kosher salt and set aside. The salt pulls the juice from the tomato. Next, make the topping. Finely chop a medium clove of garlic, yielding about a ½ teaspoon and a few sprigs of parsley yielding about 2 teaspoons. Mix the garlic and parsley with 2 or 3 tablespoons of plain breadcrumb. You can chop a little extra parsley for garnish, if you like.
Preheat the broiler to high.
In a pan that can go from stove top to broiler, drizzle 2 tablespoons of butter with a few drops of olive oil. On medium heat, melt the butter and let some of the moisture bubble out. Then, add in the fillets skin side/darker side down. Sprinkle with salt. This goes fast, maybe 2 minutes or until the fillets are about half way cooked through. Remove from heat and spoon on tomatoes, being liberal with the juice. Then sprinkle the breadcrumb mixture over the top. Place into the broiler for around 2 minutes or until the top has lightly crusted over.
Garnish with chopped parsley and a slice of lemon.