2 medium tomatoes
1 tablespoon vegetable oil
8 ounces fresh mushrooms, sliced (about 2 3/4 cups)
2/3 cup chopped onion
1 clove garlic, minced
1 teaspoon dried oregano, crushed
4 flounder fillets (about 4 ounces each)
salt and pepper to taste


1. Preheat oven to 450 degrees F. Cut 1 tomato into 4 slices; dice remaining tomato; set aside.
2. In a medium skillet, heat oil until hot. Add mushrooms, onion, garlic, oregano, and diced tomato. Saute until mushrooms are tender, about 5 minutes; remove from heat.
3. Place fish in a single layer on a greased baking pan. Spoon mushroom mixture over fish. Top each fillet with a reserved tomato slice; season with salt and pepper. Bake until fish flakes easily with a fork, about 10-12 minutes.
If you can't get flounder, use any other thin white fish fillet, such as red snapper.
Herbed Flounder with Mush
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