So Many Dishes

I have always loved flounder. My grandfather was a fisherman, and nobody could cook fish like my grandmother. I grew up in eastern Pennsylvania, and we lived only a mile from my grandparents’ home. My grandfather would go fishing at the New Jersey shore. When he went on a boat that went to deep water, he often came home with bluefish; my dad hated bluefish, so we rarely joined my grandparents for dinner when it was bluefish. Sometimes, though he would fish closer to shore, and then we would enjoy the flounder he brought home.

If there’s fresh flounder available, and it will work in the recipe I’m making, it will usually be my first choice. So when I saw it in the case at Whole Foods yesterday, I convinced Ken we should get some.

Ken suggested the recipe I made last evening, saucy tomato baked fish with garlic, capers, and raisins. It’s from one of my favorite cookbooks, The Mediterranean Dish, which I’ve mentioned before. I’ve cooked a lot of the recipes from the book, but somehow this one had slipped under the radar. I’m really glad that Ken remembered it.

The recipe calls for cod, but any white fish will work. I cut the recipe in half for just the two of us, with just a couple of adjustments. The original calls for 1/3 cup of golden raisins, but we love golden raisins, so I measured out a generous 1/4 cup. I promise, I only ate a few before putting them in the dish. Also, the original calls for 10 cloves of garlic. My garlic cloves were pretty big, so I stopped at four.

The combination of flavors was just delicious. With coriander and cumin among the seasonings, plus the inclusion of the raisins, the recipe seems more Middle Eastern than Mediterranean. Regardless, I’ll be making this again. Not only is it tasty, it’s easy.

Saucy Tomato Baked Fish with Garlic, Capers, and Raisins

• 2 tablespoons extra virgin olive oil
• 1/4 cup finely chopped red onion
• 3 Roma (plum) tomatoes, diced (1 1/2 to 2 cups)
• 4 large garlic cloves, chopped
• 1 tablespoon drained capers
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• Kosher salt and black pepper
• 3/4 pound cod or other white fish fillets, but into 2 pieces
• 1 large lemon, zested, then 1/2 juiced and the other half thinly sliced crosswise
• Parsley for optional garnish

In a medium saucepan, heat olive oil over medium high heat until shimmering. Add red onion and cook, stirring regularly, until it begins to turn golden, about 5 minutes.

Add the tomatoes, garlic, raisins, capers, coriander, cumin, paprika, and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium low and let the sauce simmer for 20 minutes, stirring occasionally.

Preheat oven to 400 degrees.

Pat the fish dry and season with 1/4 teaspoon each salt and pepper. Pour half the tomato sauce into the bottom of a baking dish. Arrange the fish on top. Sprinkle with the lemon zest and drizzle with lemon juice, then top with the remaining tomato sauce. Arrange the lemon slices on the top. Bake until the fish is cooked through and flakes easily, about 15 minutes. Garnish with parsley, if using, and serve immediately. Serves 2.

As you can see from the photo, I put the lemon slices under the sauce, rather than on top. Oh, well. I steamed asparagus to serve on the side. We also bought a loaf of heritage grain sourdough, which was perfect to soak up every bit of the sauce. It was just that good!

Happy eating, everyone!