Flounder With Ratatouille |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another delicious way to serve fish! Any white fish fillets will work. From Rachel Ray. Ingredients:
salt |
1 eggplant, cut into 1/2-inch cubes |
3 tablespoons extra virgin olive oil |
1 lb flounder fillets |
1 teaspoon sweet paprika |
pepper |
2 teaspoons butter |
2 tomatoes, chopped and seeded |
1 teaspoon dried thyme |
Directions:
1. In a colander set in the sink, sprinkle 2 teaspoons salt on the eggplant an dlet drain for 15 minutes. Rinse the eggplant and squeeze dry with your hands.
2. In large skillet, heat the oil over medium-high heat until rippling.
3. Add the eggplant and cook, stirring occasionally, until softened and lightly browned about 20 minutes.
4. Meanwhile, pat dry the flounder fillets and season both sides with paprika and 1/2 teaspoon each of salt and pepper.
5. In a large nonstick skillet, melt the butter over medium-high heat. Add the flounder in single layer, cook for 4 minutes, then flip carefully and continue cooking until lightly golden about 4 minutes more. Divide among 4 dinner plates.
6. Stir the tomatoes into the eggplant and cook until just heated through. Season with thyme and 1/2 teaspoon pepper. Spoon over the flounder.
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