I had a craving for fish this weekend and flounder filets were the only thing Coop had that looked halfway reasonable. I kept it very simple: season the fish with a bit of salt, season some semolina with cayenne, dredge the fish through the semolina, saute in a mixture of butter and olive oil. Serve topped with a bit of sauce made from butter and lemon juice and a sprinkling of parsley.
Sunday, May 10, 2009
As a side, salt potatoes: cook some peeled potatoes in well salted water. Serve topped with chives, salt, lemon, and olive oil.
The fish itself was not terribly exciting, but the preparation wasn't half bad (if I do say so myself), and the potatoes were excellent.
Of course we had a big green salad to accompany.