Flounder with Shiitake Mushrooms in Fresh Tomato Sauce
- 2 Tbsp. olive oil
- 1/2 lb. shiitake mushrooms, stemmed
- 1 garlic clove, minced and thinly sliced
- 1/2 cup dry white wine
- 2 med. tomatoes, peeled, seeded & chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 flounder fillets, 6 oz. each
~Preheat oven to 450° F. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and garlic. Cook, tossing occasionally, until mushrooms are slightly wilted and lightly browned, about 3 minutes. Pour in wine, increase heat to high, and boil until reduced by half. Add tomatoes, salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 3 minutes.
~Arrange flounder fillets in a baking dish large enough to hold them flat. Pour mushrooms and sauce over fish. Cover dish tightly with aluminum foil. Bake 10 minutes or until fish is firm and opaque throughout. Serves 4.