Saturday, January 5, 2019

Flounder puttanesca.

Just made this really good, very easy fish. Usual flounder, favorite whitefish, goes with anything.

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Added the rest of the tomato sauce from the lasagne, from the freezer. Heated it
 through with big helping of capers, squeeze of anchovy paste, spread over flounder with a chunk of parmigano reggiano rind, hot oven for 30 minutes. Really good. Interesting, not too salty. Enough for two meals fron one fillet. You can rinse off and reuse the cheese rind. Supposed to have olives, but I didn't have any.

There's the added virtue of eating fish, too. I'm still in antidote mode after holiday food, except for the slice of birthday cake from the freezer. A girl's gotta have dessert, life's short, and other such excellent reasons I just made up.

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