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Flounder in Tomato Sauce is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 1/2 lbs. Flounder fillets
1 cup white wine
1 cup chopped yellow onion
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon oregano
2 tablespoons tiny capers
1 1/2 cups canned Italian plum tomatoes, finely chopped, with their juices
2 teaspoons butter
Preheat the oven to 350 degrees. Place flounder in oven dish and pour wine over fish. Poach in oven just until cooked through. Drain liquid and set aside. Cover fish to keep warm. In a saucepan, sauté onion in olive oil. When onion is clear, add lemon juice, oregano, capers, tomatoes and juice. Rapidly boil down until sauce is very thick. Reduce heat. Add poaching liquid to tomato sauce. Rapidly boil down until about 1 1/2 cups remain. Stir in butter. Serve immediately with Tomato sauce spooned over the flounder. Serves 6.
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