|
4
6-ounce (180 g) fillets of fluke
1/4
teaspoon (1.25 ml) kosher salt
Freshly ground pepper
2 bell peppers, red and yellow, 6 ounces (180 g)
each
Olive oil cooking spray
1 8-ounce (240 g) sweet onion, chopped
3 large cloves garlic
2 tomatoes, 12 ounces(360 g) total, seeded and
chopped
1 tablespoon (15 ml) minced fresh tarragon or 1
teaspoon (5 ml) crushed dried
1 tablespoon (15 ml) balsamic vinegar
Preheat oven to 350°F (180° C)
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.
Return to Main Menu |
