August 21, 2012

Baked Flounder with Faux Pesto and Sautéed Greens

Last night I got home from work after running some errands and I was exhausted.

I was hungry--not hungry enough to make a whole complicated meal, but hungry enough for some real food.

So I poked around in my fridge and freezer and dug up some frozen flounder fillets, a package of cilantro, and some baby spinach and arugula. It would do!




Baked Flounder with Faux Pesto and Sautéed Greens

Ingredients:
  • 2 Flounder fillets (or any other white fish)
  • 1 heaping handful of baby spinach
  • 1 heaping handful of arugula
  • 4 cloves of garlic
  • 1 small bunch of cilantro
  • 1 small bunch of basil
  • Extra Virgin Olive Oil
  • Salt and Pepper

You’ll Need:
  • Baking pan
  • Cutting board
  • Chef’s knife
  • Frying pan with lid.

 Instructions:

  1. Preheat oven to 400 degrees
  2. Pat flounder fillets dry, season both sides with olive oil, salt and pepper. Place in baking pan.
  3. Mince garlic, finely chop basil and cilantro.
  4. For the fuax pesto, mix about 2/3 of the minced garlic with the chopped basil and cilantro and about 2 tbsp of olive oil. Season with salt and pepper. Set aside.
  5. Put fish fillets in preheated oven, set timer for 5 minutes.
  6. While fish is baking, heat a tbsp or so of olive oil in the frying pan on medium heat. Toss in remaining minced garlic and swirl around pan a bit.
  7. Immediately add baby spinach and arugula, toss to coat in oil and garlic. Cover.
  8. After 5 minutes, remove fish from oven and top fillets in about half of the faux pesto. Return to oven and bake for 3 more minutes.
  9. Remove lid from frying pan, toss sautéed greens a bit. Season with salt and pepper.
  10. After 3 minutes, remove fish from oven and top with remaining faux pesto.
  11. Serve fish immediately with a side of sautéed greens.
  12. Cheese and crackers optional but recommended.


Bon Appetit!


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