saturdays are the best day for a home cooked dinner. although we live in the city, we are blessed with amazing farmer's markets (for more info, click here). and even though it is the first of december, there are still many stands with last of the season spinach and greens, apples, pears, and herbs. our favorite fish monger is still there too, blue moon fish from long island. when at all possible, we buy organic ... but when we have a choice, we prefer supporting our local farms.
tonight's dinner was flounder from blue moon fish and sauteed spinach from phillips farm in new jersey. freshly picked spinach is amazingly richer and spicier compared to those usually bland pre-washed spinach leaves you find in the supermarket; even tastier and finer than fresh bunched in the supermarket too (organic or not). we also used leeks and herbs from phillips farm. and as the starchy side, leftover risotto!
parmesan crusted flounder: serves 2
1 lb flounder (usually about 2-3 filets)
1/2 cup plain breadcrumbs
1 onion, finely diced
1 bunch leeks, thinly sliced (white parts and little bit of greens)
1/4 cup dry white wine
4-5 thyme sprigs
salt + pepper
1/4 cup grated parmesan cheese
parsley for garnish
1. pre-heat oven to 375f. heat oil in saute pan. add onion, and sautee for 2-3 minutes. add leeks, and sautee until translucent. de-glaze with vegetable stock. add thyme leaves off sprigs. simmer until most of the liquid has been cooked. take off heat.
2. pour onion/leek mixture into bowl and add breadcrumbs, 1/2 lemon juice, parmesan cheese, old bay, salt and pepper. mix with spatula until well combined.
3. lay fish filets with skin side up. layer half of the stuffing on one side, and then fold over. place fish into pan (we used our wonderful le creuset stoneware oval dish, but feel free to use a roasting pan). season with old bay and spoon the remaining stuffing over fish and around the bottom of dish. add 1/4 cup white wine to the pan.
4. put pan on middle rack and cook until internal temp is 140f. squeeze remaining lemon juice when finished and garnish with a little bit of parsley. voila!
5. serving tip: the top will be crusty, so make sure to spoon up some of the softer, mushier stuffing from around the pan when serving. this gives a delicious mix of crusty and buttery smoothness.