Flounder with Tomato-Onion Ragout


Prep time: 25 Minutes

Total time: 25 Minutes

Yield: Serves 1

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  • 1- 1/2 teaspoons olive oil
  • 1/4 medium red onion thinly sliced
  • 1/2 cup grape or cherry tomatoes halved
  • 1 to 2 teaspoons white-wine vinegar
  • Coarse salt and ground pepper
  • 1 flounder fillet (5 to 6 ounces)
  • 2 tablespoons chopped fresh parsley


  1. Tomato-onion ragout: In a 10-inch skillet, heat ½ teaspoon oil over medium. Add onion and cook, stirring occasionally, until light browned, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds.
  2. Remove skillet from heat. Add vinegar; stir to combine. Season with salt and pepper.
  3. Remove to a bowl; cover and keep warm.
  4. Flounder: Wipe skillet clean with paper towels. Place 1 teaspoon oil in pan, and heat over medium-high. Season fish with salt and pepper; place in skillet. Cook, until lightly browned, about 2 minutes.
  5. With a wide metal spatula, carefully turn fish over; cook until opague throughout, about 1 minute. Transfer fish to a dinner plate. Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired. Sprinkle parsley over top.

Nutrition Info

Per Serving: 234 calories; 8.9 grams fat; 30.5 grams protein; 7.2 grams carbohydrates; 1.5 gram fiber.
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