Flounder Fillets With Mushrooms and Tomatoes

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• ⅓ pound mushrooms cut into small cubes
• 2 teaspoons finely chopped garlic
• 4 ripe plum tomatoes, cored, peeled and cut into small cubes
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme or 1 teaspoon dried
• Salt and freshly ground pepper to taste
• 6 tablespoons sesame seeds
• 1 ¼ pounds fillet of flounder
• 2 tablespoons corn or vegetable oil
• 3 tablespoons chopped fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    316 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 21 grams protein; 71 milligrams cholesterol; 428 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
2. Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
3. Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
4. Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.

About 30 minutes