By Seth Fera-Schanes
I wanted to make a little Mediterranean lunch today and put this dish together. I like the delicate flounder with the hint of lemon of the zest. The Agretti is crisp and adds a nice contrast to the fish. Finally, the tomatoes add a nice touch of acidity and sweetness to finish off the dish.
4 Flounder fillets – about 1/4 to 1/3 lb each
1 fresh lemon
2-3 small San Marzano tomatoes – you can also use heirloom or vine ripened tomatoes as well – Chopped
1 bunch Agretti
3-5 tbsp Chardonnay (optional)
Salt and pepper
Serving size: 4
Prep time: 10 minutes
Cook time: 10 minutes
Preheat oven to 375 F degrees.
Rinse and pat dry the flounder fillets. Add salt and pepper to taste to one side of each fillet. Add a pinch of fresh lemon zest over each piece of fish (about 1/2 tsp).
Place on a baking sheet and into a oven. Cook for 7-10 minutes or until white all the way through and fish is flaky. Remove from oven.
While fish is cooking, heat 1-2 tbsp olive oil over medium low heat. Add washed agretti. Sometime the thicker part of the stalk gets a little tough so you can remove in advance of cooking if desired. Cook for approximately 5 minutes, stirring occasionally. Add salt and pepper to taste and a pinch of fresh lemon zest. Add 3-5 tbsp of Chardonnay and cook for an additional 3-5 minutes. Remove from heat.
Place one flounder fillet onto the center of a plate. Top with a agretti and then add about 1 tbsp of chopped San Marzano tomatoes over the top. Add lemon wedges. Serve immediately.
Note: Agretti is typically found in the spring and early summer months.