Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
1 | Garlic clove, sliced |
½ pounds | Flounder fillets |
;cut in 1/2" strips | |
2 tablespoons | Flat leaf parsley, chopped |
2 tablespoons | Fresh basil, chopped |
¼ cup | White wine |
4 | Plum tomatoes, halved |
;seeded, cut in 1/2" slices | |
Salt to taste | |
Freshly ground black pepper | |
;to taste | |
½ pounds | Spinach spaghetti |
In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden.
Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently.
Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat.
Cook spaghetti according to package directions. Drain; toss with sauce.
From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.