Get home just in time for dinner, and though there is cheese the salad's tired and we really don't want pasta... What to do? Wait! We've got some zucchini, and there are frozen flounder fillets in the freezer... Time to improvise.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound (400 g) flounder filets, thawed if necessary
- A medium sized sweet onion (Tropea or Vidalia), finely sliced
- 1 pound (400 g) zucchini, cut into rounds
- 1/4 cup olive oil
- A pinch of garlic powder
- 2 canned anchovies
- A pinch of oregano
- 1/4 teaspoon lemon herb mix (bought in the US)
- Salt and pepper to taste
Preparation:
Heat the olive oil and gently sauté the sliced onion until it is thoroughly wilted (don't let it burn), then turn up the heat slightly and add the fish filets; season them with salt, pepper, and the lemon herb mix, and cook them for about 3 minutes per side; remove them to a plate. Add the anchovies to the pan drippings and stir them about, pressing down, to break them up. Add the zucchini, oregano, and garlic powder and sauté, stirring occasionally, over a fairly brisk flame until the zucchini are almost done, 3-5 minutes. Check seasoning, return the fish to the pan to heat them through, and serve with a crisp white wine.
