Baked Flounder with Cherry Tomatoes

Winter flounder primarily live in shallow coastal waters during the colder “winter” months of the year. During the summer, they migrate out of shallow water to deeper and cooler ocean waters, and they move back to shallow coastal waters when the water’s temperature begins to drop again. Around here, ‘shallow coastal waters’ is techno-babble for ‘the bay’. Winter flounder are most abundant during the colder months of the year, and during their seasonal migration in the spring to cooler ocean waters and again in the fall as they move back to coastal waters. Large winter flounder are commonly referred to as “lemon sole” in many markets. The terms “sole” and “flounder” are often confused, and are really two biological classifications of flatfish. There are no true sole commercially caught off the Northeast coast.

  • 4 half pound boneless flounder fillets
  • 1 pound cherry tomatoes quartered
  • 4 cloves of garlic minced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp freshly chopped basil
  • Sea salt and pepper

Make a single layer of the tomatoes, garlic, olive oil, lemon juice, and basil into a large ceramic baking dish. Sprinkle a bit of sea salt and back pepper over this and pop this into a 425 degree oven for about five minutes.

Season the fillets with a dash of salt and pepper. Arrange the fillets over the tomato mixture and roast this for about ten minutes or until the fish just starts to flake.

Now, I just through an iron trivet on the table and serve the fish with tomatoes right out of the pan with roast potatoes out of a matching pan cooked at the same time as the fish… and I’ll post the recipe for Dad’s Roast Potatoes shortly… so check back soon

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