Last night was a late one for me. Arrived home at 10PM, hungry and cold. I wanted two things, Thai food and an Aperol spritz. It was too late to order in but I did have beautiful flounder fillets I’d bought the previous day chilling in my fridge. As lazy as I was feeling, I got up and decided I was going to prepare a healthy, albeit late dinner for the boyfriend and I.
Running low on vegetables, I had just enough for two: 2 cups of brussel sprouts, a cup of cherry tomatoes and 4 flounder fillets. The leftover flounder would be a nice lunch the following day. The meal was quick and easy to prepare. The brussel sprouts can be substitued with kale, broccoli, spinach or any other green vegetables.
Sauteed Brussel Sprouts Ingredients
- 1/2 an onion ( sweet onion)
- Pinch or two of sea salt
- Dash of black pepper
- Teaspoon of Sriracha chili sauce
- Tablespoon of olive oil
- Juice of 1/2 an orange
- 2 tablespoons of 2% milk (any milk will do)
- Salt and Pepper
- 1/2 a teaspoon of butter (applied when cooking)
- 1/2 teaspoon of olive oil (applied when cooking)
Get Cooking! :)
Sauteed Brussel Sprouts:
- Sauté onions in olive oil until transparent and brown. Add brussel sprouts and tomatoes, cook on high heat for about 5 minutes, turning every minute or so.
- Add Sriracha chili, salt and pepper and let it cook for another 3 to 4 minutes turning occassionally.
- Turn off heat, keep covered and on to the flounder!
Broiled Flounder Fillets:
- The flounder will have marinated in the time the brussel sprouts were cooked which is approximately 15 minutes. For more intense flavour let it marinate for about half an hour. Flounder is a porous fish, soaks up juices for added taste and flakiness!
- Place fish with its marinade, in an olive oil coated dish, I prefer disposable foil paper. Drizzle about 1/2 of a teaspoon of oil on the fish.
- Rememeber that butter! This is where it comes in handy and is great for caramelization. Section the butter according to the number of fillets you have, top on each fillet, right in the middle.
- Your broiler should be hot and ready to sizzle the fillets After 2 minutes, spread the melted butter on each fillet and shove it back in for another 3 minutes. Fillets do not take long to cook.
In the end, I didn’t get the Thai food, I did have my aperol spritz and an amazing laid back evening, watching bad TV and my broiled Flounder nestled in my satisfied belly.