We try to eat fish a couple of times a week, and flounder (or fluke here in New Jersey) is frequently in the rotation. Normally, I make it in a lemon/butter/caper sauce, but I wanted something different this time without fussing too much.
I love Romesco sauce, which is typically made with almonds, but if I have hazelnuts, I will substitute those instead. The sauce is delicious by itself with some crackers or pita bread, but I thought it would make a terrific base for a simple broiled fish. I was right. It was the perfect foil.
Make the Romesco just before you broil the fish since it only takes a few minutes for the fish to cook. While the Romesco sauce is fine eaten cold, it's more enjoyable (in my opinion) if you eat it either warm or at room temperature.
Prep the fish and have it read to pop in the broiler. Be careful to keep an eye on it. Mine was cooked in 5 minutes, but times vary, depending on thickness of the fish.
Swirl some of the Romesco sauce on the serving platter, place the fish on top, then sprinkle with some fresh herbs. Delicious enough for company, but easy enough for a mid-week family meal.
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Broiled Flounder with Romesco Sauce
Ingredients
For the broiled fish for two people:
3/4 to 1 pound of fresh flounder, fluke or sole
olive oil to smear on fish
salt, pepper
paprika
fresh thyme or parsley
For the Romesco sauce:
Adapted from Aliza Green’s Starting with Ingredients
(This will make enough for more than one meal for two people)
1 large roasted pepper (homemade or from a jar)
2 large cloves garlic
1/2 cup olive oil
one half of a thick slice of Italian or French bread, crusts removed, and cut into cubes
one half of a thick slice of Italian or French bread, crusts removed, and cut into cubes
1/2 cup hazelnuts, toasted and skins rubbed off (or use almonds if you prefer
1/2 teaspoon hot paprika
1/2 teaspoon hot paprika
1/2 teaspoon sweet paprika
a dash of cayenne pepper
3 tablespoons sherry vinegar
salt to taste
Instructions:
For the fish:
Preheat broiler.
Place a sheet of parchment paper inside a pan. Be careful not to let any hang over the pan or it could burn and catch fire in the broiler.
Place the fish on the paper and smear with olive oil.
Sprinkle on the salt, pepper, and paprika.
Broil for a short time, depending on thickness of fish. Mine took only about 5 minutes.
For the Romesco sauce:
Puree the peppers and their juice in the bowl of a
food processor. Without washing the bowl, transfer the paste to
a small pot and then cook slowly until it’s thick enough to hold its
shape, about 10 minutes.
Place the garlic and ½ cup of the olive oil
in a small pot and cook until the garlic is lightly browned, about 10
minutes. Add the cubed bread and cook 2 minutes longer or until lightly
browned.
Place the pepper paste, hazelnuts, and the garlic
and bread cubes and their cooking oil back into the food processor.
Process to a chunky paste, then add the Pimenton, sherry vinegar and
salt.
Process again, then drizzle the remaining olive oil
to make a thick sauce. Add a little water if it's too thick.
Puree the peppers and their juice in the bowl of a
food processor. Without washing the bowl, transfer the paste to
a small pot and then cook slowly until it’s thick enough to hold its
shape, about 10 minutes.
Place the garlic and ½ cup of the olive oil
in a small pot and cook until the garlic is lightly browned, about 10
minutes. Add the cubed bread and cook 2 minutes longer or until lightly
browned.
Place the pepper paste, hazelnuts, and the garlic
and bread cubes and their cooking oil back into the food processor.
Process to a chunky paste, then add the Pimenton, sherry vinegar and
salt.
Process again, then drizzle the remaining olive oil
to make a thick sauce. Add a little water if it's too thick.
The second time I made it, I passed it through a sieve to make it even smoother, but that's not necessary if you want to make it easier on yourself.
Store in refrigerator for up to 2 weeks.