Bess Griffin's Recipe

Flounder With Tomatoes And Sweet Garlic Sauce

Category: Recipes

Makes 4 servings

1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil

Combine the garlic and 2 cups water in a small saucepan and boil for
15 minutes. Drain garlic, cool in ice water and drain again.

Heat 1/2 cup of the olive oil in a skillet over high heat. Add the
onions and tomatoes and sauté until golden, about 5 minutes, stirring.

Add cooked garlic, thyme, tarragon, and salt and pepper to taste and
simmer for 8 minutes. Discard the thyme.

Purée the mixture in a blender or food processor and return to the saucepan.

Combine the flour and paprika on a flat plate. Salt and pepper the
fish fillets and coat them with the seasoned flour, shaking off
excess.

n a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive
oil over high heat. Add the fish and sauté until browned, about 3
minutes on each side.

Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce
over and sprinkle with chervil.