Flounder with Chopped Tomatoes, Asparagus, Mushrooms & Potatoes
June 18, 2015
An easy meal to throw together, this dish is filling while low in calories & rich in vitamins and minerals!
1-2 lbs. wild flounder ( can also use sole or any light, white fish)
1-2 bunches fresh asparagus
1 large potato, diced
1-2 cups mushrooms of choice
1-2 containers POM chopped tomatoes
1 tbsp. grass-fed butter
1-2 tbsp. half & half or coconut creamer
Herbs & spices to taste (I use onion, dill, parsley, oregano & sea salt)
Olive oil for cooking - approximately 2 tbsp.
Preheat oven to 425 degrees. In one pan, cook flounder with olive oil, onion, dill & sea salt. In another pan, cook the potato & veggies with oilve oil & sea salt. While pans are in oven, place chopped tomatoes, spices, butter & creamer in a sauce pan and cook on medium heat. After fish & veggies have cooked about 20 minutes, add sauce to both pans & continue to cook until desired temperature is acheived ( anywhere from another 10-20 minutes - fish may be done before potatoes & veggies).