Flounder and Sauce
Source of Recipe
Master Chef Don's 2008 Collection
I had a lunch with a sauce over the fish that was like this one. I went home and made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.
It is easy and everyone loves it.
List of Ingredients
2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
salt and pepper to taste
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
"If you cannot get arugula or basil, use asparagus, or whatever green you like." "Find something in the frige."
In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, until arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).