Flounder with Olive-Caper Tapenade
Source of Recipe
allfood.com
Recipe Introduction
Menu: Flounder with olive-caper tapenade, fresh pasta with tomato sauce, crisp cucumber salad, and spumoni with almond biscotti.
Heads Up:
Lucky for You - Fresh pasta, which cooks in a fraction of the time dried pasta does, can be frozen. We suggest keeping a package or two on hand as a standard freezer staple. There is no need to defrost it before cooking. Simply add it frozen to the boiling water. Whether you are using it frozen or fresh, it will save you considerable cooking time.
Makes 4 Servings
Menu Gameplan:
Step 1: make the tomato sauce; cook the pasta
Step 2: plate the crisp cucumber salad
Step 3: bake the flounder with olive-caper tapenade
Step 4: serve
Here's How to Make It in 20 Minutes:
Before You Start:
Preheat the oven to 350F. Bring the water to a boil in a large pot, covered, over high heat to cook the pasta.
Step 1: make the tomato sauce; cook the pasta
For the sauce 1 garlic clove
4 ripe tomatoes, roughly chopped, or 2 cans (14 ounces each) diced tomatoes, drained
2 tablespoons chopped fresh basil
1 tablespoon olive oil
Salt and pepper to taste
For the pasta
4 quarts water
Salt to taste
12 ounces fresh pasta, such as fettuccine or linguine
1. Make the tomato sauce: Finely chop the garlic. Rinse, then roughly chop the fresh tomatoes. Chop enough basil to measure 2 tablespoons.
2. In a large nonstick skillet, heat the olive oil and garlic over medium heat, stirring. Add the tomatoes and cook over medium-high heat, stirring occasionally, for 5 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and keep warm, covered.
3. Cook the pasta: Pour the water into a large pot, salt lightly, and cover. Bring to a boil over high heat. Add the pasta, stir to separate the strands, and boil for 2 minutes, or until cooked al dente. Drain well.
4. Transfer the pasta to a serving bowl, add the tomato sauce, and toss to combine. Keep warm, loosely covered.
Step 2: plate the crisp cucumber salad
Thin cucumber slices for 4
Rice vinegar to taste
Arrange the cucumber slices, overlapping them, on a platter and sprinkle with the vinegar. Refrigerate until serving time.
Step 3: bake the flounder with olive-caper tapenade
4 flounder fillets, 5 ounces each
1 lemon
1 1/2 tablespoons olive oil
Salt and pepper to taste
1 shallot
2 garlic cloves
10 pitted kalamata olives
3 tablespoons drained capers
1. Preheat the oven to 350F.
2. Rinse the flounder fillets and pat dry.
3. In a baking dish, arrange the fillets in a single layer. Squeeze the juice of 1/2 lemon over them. Drizzle with 1/2 tablespoon of the olive oil and season with salt and pepper. Bake for 4 to 8 minutes, until the fish just flakes when tested with a fork. Remove from the oven.
4. Thinly slice the shallot. Finely chop the garlic. Chop the olives. Rinse the capers.
5. In a small skillet, heat the remaining 1 tablespoon olive oil over medium heat until hot. Add the shallot and cook, stirring, for 30 seconds, until softened. Add the garlic, capers, olives, and lemon juice to taste and cook, stirring, for 1 minute, or until heated through. Remove from the heat and keep warm, partially covered.
Step 4: serve
1. Place a flounder fillet on each of 4 dinner plates. Spoon some of the tapenade sauce over each. Add a serving of the pasta to each plate.
2. Place the cucumber salad on the table with 4 salad plates.
3. When ready for dessert, place a cup of spumoni on each dessert plate and serve with the biscotti.
Ingredients Shopping List:
Tomatoes
Fresh basil
Fresh pasta, such as fettuccine or linguini
Thin cucumber slices (from the salad bar)
Flounder fillets
Lemon
Shallot
Kalamata olives
Capers
Spumoni
Almond biscotti
Ingredients From Your Pantry:
Olive oil
Garlic
Salt and pepper
Rice vinegar
F.Y.I:
"A minimum number of ingredients contribute the maximum amount of flavor here - just my kind of recipe!"
- minutemeal's Chef Amanda
Nutrition Information Per Serving:
Flounder with Olive-Caper Tapenade
Single serving is 1/4 of the total recipe
CALORIES 213; PROTEIN 28g; CARBS 4g; TOTAL FAT 10g; SAT FAT 0; CHOLESTEROL 44mg; SODIUM 500mg; FIBER 0
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