Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Eggplant - peeled, diced small (medium) Salt - to taste Cayenne pepper - to taste

  3. 1 cup 62g / 2 1/5oz Chopped onions

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 1 teaspoon 5ml Chopped garlic

  6. 4 cups 250g / 8.8oz Leftover cornbread crumbs

  7. 1 cup 237ml Chicken stock - (to 2 cups)

  8. 1 tablespoon 15ml Chopped fresh parsley leaves

  9. 4 Flounder fillets - (6 oz ea)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Saute for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to saute for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin-side up, on a parchment paper-lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure. Place the fish in the oven and bake for 10 to 15 minutes. Remove from the oven and garnish with parsley. Serve with Sauce Piquante II and Steamed Haricots Verts (see recipes). This recipe yields 4 servings.


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