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Prep Time: 30 Minutes
Serves: 4

No herb compliments tomato better than basil. The two come together perfectly as a sauce for this sautéed flounder dish. Try other herbs such as tarragon and chives in the place of the basil for an interesting twist.
6 Roma tomatoes, diced
2–3 leaves fresh basil
4 (1/4-pound) flounder fillets
olive oil, for sautéing
seasoned flour
½ cup onion, julienned
3 cloves garlic, sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tbsps fresh oregano
12 asparagus stalks
salt and freshly ground black pepper to taste
granulated garlic to taste
chopped parsley for garnish
Coat a large sauté pan with oil and heat over medium–high heat. Rinse fish in cold water, pat dry with paper towel and season with salt, pepper and granulated garlic. Lightly dust fillets with seasoned flour. Add fish to pan and sauté over medium heat. When done, remove fillets and keep warm. In the same pan, add onion and garlic then sauté until onions are translucent. Add peppers and cook an additional 2 minutes. Add tomatoes, oregano and basil. Season to taste with salt, pepper and granulated garlic. Cook for 10 minutes then add asparagus. A small amount of water or chicken stock may be needed to retain moisture. Cook for an additional 5 minutes and serve with fish. For a nice plate presentation, place two fillets on a plate and top with vegetable mixture then garnish with chopped parsley and a sprig of fresh basil.

















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