Fluke fish, the mediterranean way

Ingredients:

  • 1 lime or lemon, juice of

  • ½ cup extra virgin olive oil

  • 3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to ½ cup)

  • 2 shallots, thinly sliced

  • 3 garlic cloves, thinly-sliced

  • 2 tbsp capers

  • 1 tsp seasoned salt, or to your taste

  • ¾ tsp ground black pepper

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • 1.5 lb Sole fillet (about 10-12 thin fillets)

  • 4-6 green onions, top trimmed, halved length-wise

  • 1 lime or lemon, sliced (optional)

  • ¾ cup roughly chopped fresh dill for garnish

INSTRUCTIONS

  1. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.

  2. In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

  3. Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.

  4. Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.

  5. Remove the fish fillets from the oven and garnish with the chopped fresh dill.

  6. Serve next to white rice or roasted Greek potatoes and a simple mediterranean salad

    Source: https://www.themediterraneandish.com

Pan Seared Fluke with Warm Wild Mushroom

Ingredients

  • 2 6oz fluke fillets, or other white fish like halibut

  • 2 cups puy lentils or green lentils

  • 4 cups stock (veg or chicken or even water is fine)

  • 1 leek, outer leaves removed and white to light green part finely diced

  • 1/2 cup lardon (or thick cut bacon cut into 1/2-inch strips)

  • 1 cup wild mushrooms (I used Hedgehog, Hon-shemiji, baby Shitake)

  • 1/2 bunch of fresh spinach, washed, ends trimmed

  • 2 sprigs fresh thyme, chopped

  • 1 teaspoon dijon mustard

  • 1 pound sunchokes, choose the big to medium sizes if possible

  • 1 pat butter

  • 1/4 cup cream

For the Lentil Salad: Cook the lentils in stock according to package directions. Normally this means washing the lentils and picking out any bad ones, then simmering in water or stock until al dente – about 15 to 20 minutes.

Source: https://www.amyglaze.com/

Garlic Parmesan Flounder

INGREDIENTS

  • 1/4 c. extra-virgin olive oil

  • 4 fillets flounder

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 c.freshly grated Parmesan

  • 1/4 c. bread crumbs

  • 4 cloves garlic, minced

  • Juice and zest of 1 lemon

fresh chopped parsley, for garnish (optional)Preheat oven to 425°. Drizzle 2 tablespoons oil on a large baking sheet. Season flounder with salt and pepper.

  1. On a large plate, combine Parmesan, bread crumbs, garlic, and lemon zest. Season with salt and pepper. Dredge fish in bread crumb mixture, pressing to coat.

  2. Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil and lemon juice. Bake until golden and fish flakes easily with a fork, 20 minutes. Squeeze a bit more lemon on top and garnish with chopped parsley.

    Source: https://www.delish.com/