easy roasted fish recipes Archives - LOVE-the secret ingredient

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Grilled Flounder with Sweet Tomato and Chili Chutney, Rosemary and Sage

September 3, 2020 by Mary 9 Comments

How many of you adore eating fish but are longing for ways that are quick and easy and would love to add a new zing to just a regular old piece of grilled fish with EVOO, salt and pepper? And how many of you have a refrigerator full of various condiments that take up too much room? I know. So this simple recipe of Grilled Flounder with Sweet Tomato and Chili Chutney, Rosemary and Sage delivers on taste and ease all in one!

You don’t necessarily have to go out and buy The English Provender Co. Sweet Tomato and Chili Chutney. Although this is very tasty with a savory sweet hot vibe, I say you should try to use up something you already have that has the same vibe. Wouldn’t that be even better?

Of course you could also dress up a piece of fish with my versatile Green Sauce, but that takes more work than I was willing to do last night. ( I can be so lazy…)

Think of flavors you LOVE…

Since it is only me eating now, I am trying all kinds of flavor combinations and I have been fascinated by mixing up sweet summer fruits with meats and fish. I mean, why not? I want to eat something new, surprising and different. After all, being totally alone in this Covid time, cooking and eating (and drinking wine) are the highlights of my day, so I love experimenting.

And I have made a commitment to myself to clean out the fridge of all of these jars! You see, my kids stayed in my apartment in the city for nearly seven weeks and cleaned out that fridge of outdated things and used the others, so now I want to do that here, upstate.

I have tons of jam that I never use on toast. I want to attack those – maybe on grilled pork chops soon…

Get creative!

I hope this post will spur some creativity on your part. Go ahead and try an unusual combination. Have fun! Experiment and enjoy. But remember to always make it with LOVE.

GRILLED FLOUNDER WITH SWEET TOMATO AND CHILI CHUTNEY, ROSEMARY AND SAGE – serves 2

1 lb. fillet of flounder
Extra virgin olive oil
½ TBS. The English Provender Co. Sweet Tomato and Chili Chutney
2 sprigs of fresh rosemary, chopped
1 sprig of fresh sage
Salt
Pepper

Preheat your grill or oven to 425 F degrees. Use a grilling vegetable pan for the grill.

Thoroughly wash and pat dry the fish. Coat both sides with a thin film of olive oil. Salt and pepper on one side only. Then spread on the Sweet Tomato and Chili Chutney. Top with chopped rosemary and lay the sage sprig on top.

Spray the grill pan with high heat grilling spray or if using the oven, line a rimmed baking sheet with parchment paper.

Grill or roast for about 5 minutes.

Use 2 spatulas to remove the fish to a platter. Cut in half and serve.

Enjoy!

My dinner – with 1/2 sweet potato and fresh cut arugula and tomatoes from my garden!

Lemon Sole Roasted with Leeks and Tomatoes

February 8, 2015 by Mary 24 Comments

Just out of the oven!

If the quality of your ingredients is great, your job as a cook/chef is easy. I adore leeks but really the only recipe I know and love that uses them in all their glory is Julia Child’s recipe for oven braised leeks, which takes about an hour to prepare which is way too long for a weeknight. I had one and half leeks left over from a beef braise I had made last weekend. So what to do? At our local market upstate, the freshest fish they had was Lemon Sole fillets. (What the hell is Lemon Sole anyway? There’s no fish named Lemon Sole, is there?) Anyway, it’s some sort of sole and it was fresh. And then I had my leeks. I made this Lemon Sole Roasted with Leeks and Tomatoes and it was sooo good! The leeks caramelized, the tomatoes added their lusciousness and all was so delish!

I like this idea of putting things underneath the fish and then oven roasting it. Everything melds together nicely this way and I have been having fun experimenting with different vegetables. This turned out exceptionally well, this method is so easy and it elevates a simple roasted fish to extraordinary.

About Lemon Sole, this is from the Harbor Fish Market in Portland, ME. This fish goes by many names, which name it gets marketed under depends on the weight of the fish. If the fish weighs under 1 lb. it is called Blackbacks or Peewees. If the fish weighs between 2 to 4 lbs. they are called Winter or Georges flounder. If they come to market weighing more then 4 lbs. it is called Lemon Sole. When we put Lemon Sole out in our retail store we always get asked the question, “Does this fish taste like lemons?” (No.) Sole is a wonderful eating fish. European chefs have had a love affair with sole, (mostly Dover) for decades. It is a flat fish and like most flat fish it’s eyes are on one side of its head, which is the dark side of the fish, it has a white underside. The designs of nature are probably some of the best; the eyes on the dark side allow the fish to hide on the ocean floor and still be able to see its prey.

Pretty perfect, right?

Ready to go into the oven.

LEMON SOLE ROASTED WITH LEEKS AND TOMATOES – serves 2

1 lb. of lemon sole fillets – preferably in 2 pieces, washed and paper towel dried
Olive oil
1.5 leeks – white and very light green parts only, trimmed, split in half lengthwise, washed and cut into 1/8” slices
2 plum tomatoes, cored and cut in 1/8” thick slices
Salt
Pepper

Preheat oven to 425 degrees.

Slick a rimmed baking sheet with olive oil. Lay out the sliced leeks in two shapes that mimic the shape of the fish fillets. Drizzle a little bit of olive oil on top of the leeks and season with salt and pepper. Lay the fish fillets on top of the leeks. Drizzle some olive oil on top of the fillets and use your fingertips to spread the oil around evenly on the top of the fillets. Salt and pepper the fish and lay sliced tomatoes on top to cover evenly.

Roast on the top shelf in your oven for 12 – 17 minutes. Figure on 10 minutes for every 1” of thickness of your fish and vegetables.

Serve with LOVE immediately – enjoy!!!