Best Potato Crusted Flounder Stuffed With Fire Roasted Red Peppers And Chorizo Topped With Roasted Tomato Sauce Recipes

BAKED FLOUNDER WITH ROASTED TOMATOES

Steps:

• Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
• Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
• Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
• Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

RED POTATO AND TOMATO SALAD

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

POTATO-STUFFED RED BELL PEPPERS

Steps:

• Preheat oven to 450'.
• Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
• While potatoes are baking, Cut red peppers in half and clean insides out.
• Blanch red peppers in hot water for 5 minutes, drain and cool.
• Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
• In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
• Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
• Heat grill or oven.
• Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
• Remove from grill or oven and enjoy.

FLOUNDER WITH NEW POTATOES AND ONIONS

Steps:

• Preheat oven to 425 degrees.
• For each serving, grease a shallow 2-cup baking dish or gratin dish with /2 tsp of the butter or margarine.
• In a small saucepan over medium-low heat, melt the remaining butter or margarine; stir in the bread crumbs and set aside.
• Slice the potatoes and onion as thinly as possible and arrange them in alternating layers in the prepared dishes. Pour the cider or apple juice over the vegetables and sprinkle with salt and pepper. Bake for 20 minutes.
• Reduce the oven temprature to 350 degrees.
• Spoon the liquid in the baking dishes over the vegetables to baste them, then arrange the fish over the vegetables, folding the tips of any long, thin fillets under if necessary to fit them into the baking dish. Sprinke the buttered crumbs over the fish and bake for 10 to 15 minutes, or until the fish is opaque and firm to the touch and the crumb topping is golden brown.

BAKED FLOUNDER WITH PEPPERS AND TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Place the fillets in an oven proof baking dish.
• Sprinkle with salt and pepper.
• Set aside.
• Char the bell peppers using either a gas range burner or the broiler.
• Quickly place in a paper bag to steam.
• Remove when cool enough to handle.
• Remove the skin and seeds and chop.
• Coat a nonstick skillet with cooking spray.
• Sauté the onion and garlic until onions are wilted.
• Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
• Stir in the tarragon and vinegar.
• Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
• Serve immediately.

OVEN-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
• Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
• Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
• Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS

Steps:

• Toast almonds over moderate heat and reserve.
• Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
• Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
• Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.