Buried Treasure (Flounder with Baby Greens, Caramelized Onions, & Parmesan) & I’m Back

May 2, 2012

Hello!  NO, you didn’t imagine it – it has been a while…Reason?  You want reasons?  Okay…

My oldest son and I went on a volunteer trip to Central America  – great experience, rewarding, challenging, fun, and yes, recipes to follow…

Middle son went back to school, which has been a transition for everyone…

And I wrote a book. Or two.  Most of the time I juggle kids, novels, and cooking and sharing recipes, but these two books took a ton a focus and demanded I put the recipes aside.  So I listened.

However – I am back now and prepping for jam-making season and re-stocking the decorative objects (I’m almost sold out)…place your orders (including special requests for low-sugar, private batches, teacher gift baskets) for jams, butter, syrups, and granolas now.

And as you consider which jam you’ll spread on your buttered baguette, throw this easy, supremely healthy and delicious dinner together (it really takes 5 minutes of prep and 15 of cooking).

Buried Treasure Flounder with Baby Greens, Caramelized Onions, & Parmesan

You may not have flounder, in which case sub in any white fish, but increase cooking times if your fish is thick-cut. I like to serve this with roasted sweet potatoes - great color burst and sweetness to balance.

1-2 lbs flounder

Salt and Pepper to taste

3 tbsp olive oil, plus a bit for the baking dish

6 cups baby greens (kale, arugula, spinach, etc)

2 large onions, diced

1/4 freshly grated Parmesan

Oven to 450. Pat the fish dry and season with salt and pepper. Rub a thin coat of olive oil on a 9x13 baking dish. Place the fish in the pan, laying as needed, salting and peppering as needed. Pile greens on top. Drizzle with 2 tbsp olive oil. Heat remaining tbs oil in skillet. Cook onions on medium until beginning to caramelize, and season with a bit of salt. Scatter on top of greens. Grate cheese on top of onions and greens. Put fish in oven and turn temp down to 400. Cook for 10 minutes, then cover with foil and cook another 8-10 minutes until greens are wilted and fish is cooked through. Scoop to serve.

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