This week, Gleaner’s Pantry got a donation of frozen seafood. There were a few different types of fish, but the nicest was frozen filets of flounder. Everyone took home some twelve or fifteen filets.
Flounder is a delicate white fleshed fish that needs gentle treatment. Here’s what I did with some of it tonight. The vegetables came from Gleaner’s as well.
Preheat oven to 325
In a lidded casserole dish, lay down a bed of chiffonaded kale or other hearty greens. Add a layer of thinly sliced red onion. Lay down the flounder filets, and shellfish if you’ve got some. Mussels would work as well as clams. Add two cloves of minced garlic. Pour over 1/2 cup of orange juice and 1/2 cup of white wine. Dot with a few tablespoons butter. Salt and fresh ground pepper to taste. Also add a tablespoon fennel seed. Cover and bake until all
Shellfish are open or until fish flakes easily.
Serve with baguette or plain rice.
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