Pan Roasted Flounder with Tomato Cream Sauce

Preparation: 22 min

Heat the olive oil in a wide, shallow pan on medium-high heat. Place two flounder fillets in the oil, and sprinkle half the first amount of salt, pepper, and dill over the fish. Flip the fish over after about 4 minutes, and sprinkle the remaining first amount of salt, pepper, and dill over the fillets. Cook for an additional 4 minutes, or until both sides are golden brown.

Set the fish aside to rest on a clean surface, and reduce the pan’s heat to a medium-low. Melt the butter in the pan to deglaze it, and stir in the canned tomatoes and garlic.

Cover the pan with a lid, and let the tomatoes cook about 2 minutes. Then, use the back of a wooden spoon to gently smash the tomatoes so they burst and combine with the butter and garlic. The liquid should be at a gentle simmer.

Stir the remaining ingredients into the tomato sauce. Once the sauce cooks through as a consistent mixture, return the fish to the sauce.

Let the sauce and flounder cook together for about 1 minute. Serve hot!

lowcarb lunch dinner