ingredients
serves 4
4 large Flounder fillets
1 small red onions
1/2 cup vegetable stock
4 tbsp dry red wine
1 garlic clove, crushed
2 zucchinis, sliced
1 yellow pepper, seeded and sliced
14 ounce can chopped tomatoes
1 tbsp chopped fresh thyme
salt and black pepper
potato gratin, to serve
method
1. Preheat the oven to 180°C/350°F/ Gas 4. Lay the Flounder skin-side down and, holding the tail end, push a sharp knife between the skin and flesh in a sawing movement. Hold the knife at a slight angle with the blade towards the skin.
2. Cut each onion into eight wedges. Put into a heavy-based saucepan with the stock. Cover and simmer for 5 minutes. Uncover and continue to cook, stirring occasionally, until the stock has reduced entirely. Add the wine and garlic clove to the pan and continue to cook until the onions are soft.
3. Add the zucchinis, yellow pepper, tomatoes and thyme and season to taste. Simmer for 3 minutes. Spoon the sauce into a large casserole.
4. Fold each fillet in half and put on top of the sauce. Cover and cook in the oven for 15 - 20 minutes, until the fish is opaque and flakes easily. Serve with a potato gratin.
