Flounder is a gorgeous, delicate white fish. In this dish, the fish cooks tender and flaky under a rich blanket of Cosmo Celebration Classic Marinara Sauce, ripe plum tomatoes and other gourmet ingredients. This recipe is inspired by the late Norfolk, VA chef, Bobby Huber.
|4 (6-ounce) flounder fillets
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 garlic cloves, chopped
|2 tablespoons fresh Italian parsley, roughly chopped
1/4 teaspoon red pepper flakes
1-1/2 cups Cosmo Celebration Classic Marinara Sauce
6-7 plum tomatoes, peeled and diced
1/2 cup clam juice
Lightly dust the flounder with the flour and season with salt and pepper on both sides. Set aside.
Heat the olive oil over medium heat in a 10-inch skillet. Add the garlic, parsley, and pepper flakes, and sauté for 30 seconds; do not let the garlic brown. Add the Cosmo Celebration Sauce, the tomatoes and clam juice.
Place the flounder in the skillet and spoon the sauce over it to cover. Reduce the heat to medium-low and simmer until the flounder is just cooked through, about 15 minutes. Plate and spoon sauce on top.