Recipe By: Homegrown
Ingredients
1 pint mixed-color cherry tomatoes (halved)
1 teaspoon sugar
½ teaspoon coriander seeds (toasted and ground)
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
Flaky salt (such as Maldon)
8 fresh basil leaves (coarsely torn, for garnish)
2 tablespoons canola oil
6 skin-on flounder fillets (cod or halibut can be substituted) (about 4 to 6 ounces each)
Kosher salt and freshly ground white pepper
4 tablespoons (½ stick) cold unsalted butter (cubed)
Red Bordeaux
Step By Step
1️⃣ Make the tomato vierge
Make the tomato vierge: Preheat the oven to 400°F.
2️⃣ Put the cherry tomatoes
Put the cherry tomatoes in a baking dish and sprinkle with the sugar and coriander. Bake just until the tomatoes begin to soften and wilt, about 8 minutes. Remove from the oven and add the olive oil, lemon juice, and balsamic vinegar. Mix well and season with flaky salt. Set aside.
3️⃣ Make the fish: In
Make the fish: In a large nonstick skillet, heat 1 tablespoon of the canola oil over medium-high heat. Season the fillets on both sides with salt and white pepper, then add half the fillets to the pan, flesh-side down. Sear the fish until golden brown, about 3 minutes, then carefully flip the fillets and add 2 tablespoons of the butter to the pan.
4️⃣ Use a spoon to
Use a spoon to baste the fish with the butter as it melts. Cook until the fish is no longer opaque and is golden brown on the second side, about 3 minutes. Use a fish spatula to transfer the fillets to a paper towel–lined plate. Wipe the pan clean, then repeat with the remaining fish, olive oil, and butter.
5️⃣ Place a fillet onto
Place a fillet onto each of six plates. Stir the basil into the tomato vierge and spoon some over each piece of fish. Serve with grilled zucchini, if you’d like.
