4 flounder fillets
Olive oil
2 leeks, sliced
1 large garlic clove, minced or pressed
2 tsp dried thyme
1 cup vegetable bouillon
1/2 cup dry white wine
1 can diced tomatoes (15 oz)
Salt & pepper
Heat 1-2 tablespoons of olive oil in a heavy skillet. On medium heat, sauté the sliced leeks and garlic until tender, about 5 minutes. Add the thyme, bouillon and wine and bring to a boil. Add the can of tomatoes (including the liquid) and let the sauce simmer until thickened. Add salt and pepper to taste.
Lightly flour the skin side of the flounder fillets. Heat 1-2 tablespoons of olive oil in a skillet on medium to high. Fry the fillets skin side down until almost cooked through - 4 to 5 minutes. Then turn the fillets over for about a minute to finish cooking. Put each fillet on a dinner plate, cover with the sauce, and serve with rice. Serves 4.
Goppie
Lightly flour the skin side of the flounder fillets. Heat 1-2 tablespoons of olive oil in a skillet on medium to high. Fry the fillets skin side down until almost cooked through - 4 to 5 minutes. Then turn the fillets over for about a minute to finish cooking. Put each fillet on a dinner plate, cover with the sauce, and serve with rice. Serves 4.
Goppie
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