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Please Fave the original Here

A long ago gem from

* With ...Sauteed Spinach and Red Pepper Salad that does not fit in the title :B

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Please fave and comment on the original submission: https://www.furaffinity.net/view/7595032

Here's a colourful and healthy combination of fish and veg from the kitchens of zironyxcyx

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This is a very simple dish to make SERIOUSLY
I served something very similar to this at the club i worked at.

To start, if you have an electric stove, broil a red pepper that has been cut out to remove the seeds and ribs on the inside. Skin up, broil until it starts to shrink, burnt is not bad... because you remove that skin... its not easily digestible. Put it in a Ziploc bag and let it steam for 5-7 minutes, then you peel the skin off of it and then dice the pepper.

Take a filet of flounder and bake it 7-10 minutes, or until flaky, in a 350 degree (F). I use some rosemary, thyme, sea salt, black pepper for seasoning... but this is up to you to play with, depends on the rest of the meal.

While the flounder bakes, removed the stems from about 2 cups of washed spinach leaves, this you will wilt. Using a small saucepan, just toss that spinach in there and let it cook down in some olive oil. Toss in the red peppers you skinned and diced to reheat.

Plate in the center of the plate the spinach and red pepper salad and carefully place the fish on top or whatever you so choose. I just add a little bit of lemon juice to cut the bite of olive oil.

Recipes to me are all by taste.

Here are my notes for this dish:

-Do not add a lot of salt (smokers :P) to saltwater fish.. they are naturally salty.
-Personally i would have added 4 times as much spinach... i love it.
-You can saute the fish rather than bake it, but be light on the oil. Do not use EVOO (Extra Virgin Olive Oil)... its too expensive, any olive oil will do.
-Another thing i could have added, but there was none that were any good in the store, but added some color with yellow squash or a yellow pepper. Use lots of colors, but try to keep textures the same throughout the dish.

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~ From Chris: If smoking the flounder, I would go here - https://www.charbroil.com/learn/smo.....igital-smoker/
or here - https://oureverydaylife.com/can-smo.....cod-23060.html

Since flounder is more of a mild white fish, I would not recommend smoking it for -too- long. Some recipes will call for it to be brined first, but as zironyxcyx recommends up top, you don't want to salt it too much either.