Janice's Foghorn Fish Dish |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the friends cookbook cooking with friends Ingredients:
4 (6 ounce) boneless flounder fillets or 4 (6 ounce) sole fillets (about) |
salt and pepper |
1 large egg |
1 cup breadcrumbs |
3 tablespoons olive oil |
3 medium shallots, minced |
3 medium plum tomatoes, cored,and cut into half inch cubes |
2 tablespoons tarragon vinegar |
2 tablespoons minced fresh parsley leaves |
Directions:
1. Sprinkle the fish with salt and pepper to taste.
2. beat the egg in a shallow bowl.
3. place the bread crumbs in another shallow bowl.
4. dip the fish into the egg mixture then into the crumbs, turning to evenly coat.
5. heat 1 Tbsp oil in a large skillet.
6. add 2 fillets and cook over medium high heat until the bottoms are nicely browned 2 to 3 minutes.
7. turn fish and continue cooking until browned on the second side.
8. transfer cooked fillets to a plate and kkep warm.
9. add another Tbsp of oil and cook the second batch of fish.
10. keep all 4 fillets warm while making the pan sauce.
11. add the remaining Tbsp oil and shallots to pan.
12. cook for 2 minutes.
13. add the tomatoes and salt and pepper to taste and cook for another 2 minutes.
14. add the vinegar and parsley and simmer for 30 seconds.
15. adjust the seasonings.
16. place each fillet on an individual plate and spoon sauce over the top.
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