Baked Fluke with Cherry Tomato & Yellow Pepper Salsa
Recipe Key
Fluke, also known as summer flounder is one of Long Island’s most plentiful fish in July and August. It tends to be a little more substantial than flounder. It is simple to prepare and takes only minutes to cook so highly recommend it! I bought it last week at the Farmers Market and it was so delicious I am going to get it again.
4 servings
Cherry Tomato & Yellow Pepper Salsa
½ lb cherry tomatoes quartered
½ yellow pepper seeded and diced
¼ small red onion diced
¼ cup parsley finely chopped
½ cup basil coarsely chopped
4 Tb red wine vinegar
¼ cup extra virgin olive oil
1 hot chili pepper like Serrano (optional if you like it a little spicy) seeded and minced
Celtic Salt
Fresh ground pepper
Fish Prepartation
1 lb fluke fillet
2 cloves garlic minced
2 Tb olive oil
Celtic salt
Fresh pepper
- Preheat oven to 425 degrees
- Mix all the ingredients for the yellow pepper salsa in a bowl and set aside to marinate
- Put 2 Tb of olive oil in a broiling pan with sides as the fish tends to give off some liquid when it cooks. Put the fillets into the pan season with salt & pepper. Turnover to coat both side with the oil. Season the other side with salt and pepper.
- Top with the garlic
- Bake in a 425 degree oven for about 5 minutes until almost opaque and almost flaky. Remove from the oven just before the fillets are completely cooked as they will continue to cook even after removed from the oven.
- Top with a little salsa and pass the rest around for everyone to add more to their plate.