Flounder fillets in tomato and capsicum
- 600g flounder fillets
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 2 red capsicums, cored and finely sliced
- 1 tsp fresh thyme
- 200g peeled ripe tomatoes, chopped
- Salt and pepper
Easy to cook and sweet to eat - this flat fish is a prize catch.
Method
In a large pan, lightly fry flounder fillets in oil for 30 seconds a side and set them aside on a plate. In same pan, fry onion, garlic and capsicum for 2 minutes until soft. Add thyme and tomatoes and simmer gently for 5 minutes. Season with salt and pepper, mix well and add cooked flounder fillets. Spoon sauce over fillets so they are covered as much as possible and simmer for another minute before serving.
Serves 4.
