Cooking Recipes

Baked Fluke with Peppers & Tomatoes

Ingredients:

4, 6 ozs fillets of Fluke
1/4 tsp kosher salt
Freshly ground pepper
2 bell peppers, red and yellow, 6 ozs each
Olive oil cooking spray
1, 8 ozs sweet onion, chopped
3 large cloves garlic
2 tomatoes, 12 ozs total, seeded and chopped
1 tbsp minced fresh tarragon or 1 tsp crushed dried
1 tbsp balsamic vinegar

Fluke

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Preparation:

Preheat oven to 375 °F.

Place the fillets in an oven proof baking dish. Sprinkle with salt and pepper. Set aside. Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.

Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.

Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.