*Note: Fish cooks really fast, so it’s best to keep a watchful eye on it so that it’s not overdone and dry. For perfectly cooked fish, follow the timing guide on the recipe. If given a range of times, say 6-8 minutes, check the fish at 6 minutes by cutting into the thickest part of the fish to see if it’s turned from translucent to opaque. If not, cook for the additional time suggested.
If in doubt, undercook the fish ever so slightly and let it stand in the hot pan to finish. Cooking fish properly is the key to an outstanding dish. Remember: The fish is done — and at its most succulent — the moment it turns opaque.
- 2 cups fresh tomatoes, preferably campari, chopped
- 1/4 cup mint, chiffonade
- 1/4 cup basil, chiffonade
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 pound flounder fillets
- Cooking spray
- 2 teaspoons olive oil
In a medium-sized bowl, combine the tomatoes, mint, basil, ½ teaspoon of the salt and ¼ teaspoon of the pepper and set aside. Place the fish on a plate and rub all over with the remaining salt and pepper.
Coat a large skillet with cooking spray, add the oil, and set over medium-high heat. When the oil just begins to shimmer, add the fish. Cook until the fish turns opaque in the center, about 5 minutes. Shake the pan and using a spatula, carefully loosen the fish from the bottom of the pan and remove to a serving plate.*
Add the tomato mixture to the same skillet and cook until the tomatoes just start to release moisture, scraping the bottom of pan to loosen drippings, about 1-2 minutes. Spoon the tomatoes over the fish and serve.