- 3 Tbsp olive oil -
- 1 medium onion, diced -
- 1–2 cloves garlic, minced -
- 2 Yukon Gold potatoes, thinly sliced -
- salt and pepper, to taste -
- 6–8 flounder fillets, -
- 3–4 ounces paprika, to taste -
- 1 red pepper, diced fine -
- 2–3 Bosc pears, diced -
- ½ cup whole raw almonds, blanched -
- 2 Tbsp olive oil -
- Garnish (all optional)
- fresh parsley -
- lemon wedges -
- arugula leaves -
- 4 Tbsp ready-made olive dip -
- 1 Tbsp olive oil -
- 1 Tbsp lemon juice -
1. Preheat oven to 350°F.
2. Heat olive oil in a frying pan. Add onion and garlic and sauté until golden brown. Set aside.
3. Sauté potato in frying pan until golden brown. Season with salt and pepper and set aside.
4. In the same frying pan, sauté flounder 2–3 minutes until golden brown. Flip and brown the second side. Remove from pan and sprinkle with salt, pepper, and a dash of paprika.
5. Combine almonds with 2 Tbsp olive oil and a dash of salt. Toast in oven for 10 minutes. Remove from oven and chop coarsely.
6. To assemble: Arrange potato slices on a serving dish. Top with sautéd onion and garlic, and then with diced pepper and pear. Add toasted almonds, and garnish with parsley leaves, lemon slices, or arugula leaves.
7. Combine sauce ingredients in a bowl and drizzle on top of fish. If serving on individual plates, place a dollop of sauce at the side of the plate.
This recipe is part of a contest "7 Amateur Chefs- Recipe Contest" click here to view the other entries.
This recipe appeared in Kosher Scoop Issue 7, Dec 2011- by Mishpacha Magazine.