Tag: Quick

Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce

What is it about nuts that go so wonderfully with pumpkin and butternut squash dishes? Walnuts, pecans, and hazelnuts just pair so nicely with the flavors of squash. When I first received Buitoni’s Butternut Squash Agnolotti, I knew I wanted to make a hazelnut cream sauce with it. Hazelnuts, like most nuts, taste significantly better when toasted. I have no idea why this is, but I feel the need to always heat nuts for a little while to increase the flavor.
Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce
Ingredients:
  • 1 package of Buitoni’s Butternut Squash Agnolotti
  • 1/2 cup hazelnuts, blanched
  • 1 stick of butter
  • 1/4 cup sweet vermouth
  • 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • a pinch each of ginger, allspice, and nutmeg (1/8 teaspoon or less)
  • Salt and pepper, to taste
  • Sage leaves, for garnish

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Snapper with Zucchini and Tomato with Parsley Orzo

My CSA this year allows me to choose 6 items each week to be in my share. Every single time so far, I’ve chosen zucchini as one of the six. I just love it. But with 3-4 pieces of zucchini a week, I am absolutely in search of as many different recipes as I can find. Cooking Light’s latest issue had this wonderful recipe for Snapper with Zucchini and Tomato that I just had to try. They also suggest pairing it with some Parsley Orzo. Note: this recipe makes 2 servings. Multiply as needed.
Ingredients for the snapper:
  • 4 teaspoons coconut oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 (6-ounce) snapper fillets
  • 2 tablespoons white wine
  • 1 cup diced zucchini
  • 1 1/2 tablespoons minced shallots
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 cup halved cherry tomatoes
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons fresh lemon juice 
  • Ingredients for the orzo:
  • 1/2 cup orzo (rice-shaped pasta)
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt

Continue reading Snapper with Zucchini and Tomato with Parsley Orzo

Butternut Squash Agnolotti Pasta Salad with Walnuts, Golden Raisins, and Snow Peas

If you’ve been following my blog for a while, you might have picked up on my obsession with pumpkin and butternut squash. I attempt to limit my gourd intake to the September and October months, but every now and then I still need my fix outside of those months. Butternut squash seems to be more socially acceptable, especially in pasta form. Buitoni’s Butternut Squash Agnolotti is the perfect way for me to have this delicious ingredient year-round.
Agnolotti is just a type of ravioli. This specific agnolotti is a “half-moon pasta filled with oven-roasted butternut squash, Impastata Ricotta, aged Parmesan and Grana Padano cheeses, accented with amoretti cookie crumbs.  I traditionally use a brown butter sage sauce with butternut squash ravioli because they are a perfect pair. I wanted to try something a little different with this agnolotti, so I instead made a cold pasta salad. It has been so unbearably hot in Philadelphia that I thought this would be a perfect (and timely) twist.Also, don’t forget to enter my giveaway to win a bunch of Buitoni goodies and free Buitoni pasta!
Ingredients:
  • 1 package of Buitoni’s Butternut Squash Agnolotti
  • ½ cup butter
  • 1 shallot, chopped
  • 1 tablespoon fresh sage leaves, roughly chopped
  • ½ cup walnuts, toasted and roughly chopped
    A handful of golden raisins, or to taste
  • 1 cup snow peas
  • The juice of one lemon
  • Salt and pepper, to taste

Continue reading Butternut Squash Agnolotti Pasta Salad with Walnuts, Golden Raisins, and Snow Peas

Chilled Creamy Cucumber Soup

Cucumbers are everywhere right now, and as much as I love just eating them raw, I thought it might be a nice change to try to use them cooked. Cucumber soup, chilled, sounds oh so refreshing doesn’t it? I found this recipe for Chilled Creamy Cucumber Soup from Eating Well.  It uses an avocado and some plain yogurt, making a really creamy delicious soup. Plus, it only takes 35 minutes to make (it is additional time to chill).
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 cup low-fat plain Greek yogurt

Begin by prepping all your ingredients. Mince the garlic, dice the onion, peel, seed, and slice the cucumber, and dice your avocado. (I added a squeeze of lemon juice over the avocado to keep it from browning).
Heat the olive oil in a large pot over medium high heat. Add your onion and garlic to the pot, stirring occasionally. Cook for 4 minutes.
Add the lemon juice and cook for another minute. Add the cucumber, broth, salt, pepper, and cayenne (optional) and bring to a simmer.
Reduce heat and simmer for 6 to 8 minutes, or until the cucumbers are soft.

Add thesoupto a blender (be careful), removing the center of the top of the blender. Add the avocado and parsley.

Place a paper towel over the open hole before blending.  Blend on low until smooth. (I just do all of this in the pot using an immersion blender, I find it less hazardous hehe).

If you want to eat the soup hot, pour into a serving bowl and stir in the yogurt. Top with cucumber slices and garnish with parsley. If chilling the soup, refrigerate for at least one hour, then stir in the yogurt and garnish before serving.

The soup is smooth, a little tangy from the Greek yogurt, and ends with a slight hint of spice. I like mixing in the parsley and chopped cucumbers into the soup to give it some texture.

I love what I call “after work recipes.” I can make this when I get home and can eat before 8 pm. For an even more refreshing soup, try substituting mint or dill for the parsley.

Gemelli with Yellow Squash Zucchini and Basil

One of my favorite parts of the CSA share is having a plethora of zucchini and summer squash at my disposal. I love these ingredients with a simple pasta, so I was happy to come across a Martha Stewart recipe fthat incorporated these ingredients. I thought I still had some snap peas left over and was going to throw those in, but I unfortunately was all out. Plus, I didn’t have any frozen peas in my freezer. If you have those, be sure to include them. I threw in a zucchini also because I had one on hand.
Ingredients:
  • Coarse salt and ground pepper
  • 8 ounces gemelli or other short pasta
  • 3 medium yellow squash, quartered lengthwise and thinly sliced
  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded Parmesan
  • Torn fresh basil leaves, as garnish

Cook pasta in a pot of boiling salted water. Cook 2 minutes less than required for al dente (my pasta had to cook for 6 minutes).
While waiting for the pasta to cook, slice your squash and zucchini.
Add the squash and zucchini to the pasta and water, and cook for 2 minutes.
Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
Add the butter, lemon juice, 1/4 cup Parmesan, and 1/2 cup pasta water.  Season with salt and pepper and toss to combine.
Spoon into individual bowls and top with basil and sprinkle with Parmesan.
At first bite, I thought this might be missing something. But all it really needed was another seasoning of pepper and an extra squeeze of lemon. After that, it was quite yummy.
To really up the flavor, a few red pepper flakes would go a long way.
The flavor of this was nice and fresh. It was a solid vegetarian dish, but I think it works best as a base. I feel like you could really turn this into something special with some additional flavors included.
What would you do to customize this dish?
Print
Gemelli with Yellow Squash, Zucchini, and Basil

Total Time: 15 minutes

Yield: 2 servings

Ingredients

  • Coarse salt and ground pepper
  • 8 ounces gemelli or other short pasta
  • 3 medium yellow squash, quartered lengthwise and thinly sliced
  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded Parmesan
  • Torn fresh basil leaves, as garnish

Instructions

  1. Cook pasta in a pot of boiling salted water. Cook 2 minutes less than required for al dente (my pasta had to cook for 6 minutes).
  2. While waiting for the pasta to cook, slice your squash and zucchini.
  3. Add the squash and zucchini to the pasta and water, and cook for 2 minutes.
  4. Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
  5. Add the butter, lemon juice, 1/4 cup Parmesan, and 1/2 cup pasta water. Season with salt and pepper and toss to combine.
  6. Spoon into individual bowls and top with basil and sprinkle with Parmesan.
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TIP #1 for T-fal’s Healthy Summer Challenge, Eat More Vegetables

Today is my first of five different blog posts over the summer with a resolution on how to eat healthier. T-fal is hosting a 2012 Healthy Summer Challenge where I and five other bloggers will work towards a healthier lifestyle through some changes in our diet, exercise, etc.  I will, of course, share my food resolutions rather than my exercise ones because, well, I’m a food blogger! 🙂 My first resolution of the summer is to eat more vegetables.

 

I find one of the easiest ways to do this is to find vegetables you actually like. No one is forcing you to eat broccoli if you don’t like it. Why not try that baby bok choy you’ve seen in the supermarket, or maybe throw a few slivers of radishes in your next salad instead of cheese? The change also doesn’t have to be extreme. Try to incorporate 1-3 more vegetables into your diet per week and go from there.My veggie intake is also being aided by joining a CSA, or Community Supported Agriculture (I use Red Earth Farm). I did a CSA last year as well, but this year, I get to choose what vegetables are in my share! The CSA has just begun so I plan on trying out as many new vegetables as I can to expand my veggie horizons.

From last year’s share, I already know kale and I are not friends. Swiss chard is another toughie for me. But, I found out I really enjoy radishes. And zucchini. And a ton of other yummy veggies. So I can’t wait to see what comes my way this year! My first post uses one of my favorite vegetables: sugar snap peas. Even if you aren’t a normal pea fan, try these little guys out. I enjoy them more for the texture than for the taste honestly, the crunch is just so wonderful.

 

This recipe is a wonderful option for those that aren’t the biggest fan of vegetables and don’t want to just eat steamed veggies. The peas are mixed in with couscous and a vinaigrette that adds a ton of flavor.
Ingredients:
1 cup couscous
1 cup water
8 cups water
6 ounces sugar snap peas, trimmed
The zest and juice of 1 lemon (grab a larger lemon if you can)
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar (I used Stevia just because that’s what I had)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon chopped garlic scapes
1 tablespoon minced dill
2 tablespoons shredded Parmesan cheese

Begin by cooking your couscous. Add 1 cup of water to a small pot and bring to a boil. Add the couscous, mix, cover, and remove from heat. Allow to sit for about 5 minutes and fluff with a fork.

 

While waiting for the couscous to absorb the water, bring 8 cups of water to a boil in a large pot. Add the peas and cook for 30 seconds. Drain and add to an ice bath to stop the cooking process.

 

Combine the lemon zest, lemon juice, olive oil, mustard, sugar, salt, pepper, and scapes in a bowl. (Garlic scapes are the green part that grows out of the earth while the bulb is growing in the ground. They have a subtle garlic taste which is really appealing. They can usually be found in the spring and early summer. You can substitute in 2 minced garlic cloves if you don’t have scapes. They were in my CSA share this week too!)

 

Stir with a whisk.

 

Add the peas and toss to coat.

 

Combine the peas with the couscous and 1 tablespoon minced dill.

 

Top with Parmesan cheese and serve.

 

I ate this with a simple grilled salmon and it was just perfect. The dressing with the peas helps bring out their fresh taste and the couscous is a wonderful complement. I actually saved some of this for lunch the next day and it was great then too!

 

Seared Chicken with Avocado Salsa

I have inexplicably been picking up an avocado each and every time I buy groceries. I didn’t have a recipe for the avocados, I just kept buying them. I guess my subconscious really wanted one. So I finally sat down and found a recipe highlighting them: Seared Chicken with Avocado. I added some tomato to give it a bit more freshness but the rest of the recipe is pretty intact.
Ingredients:
  • 1 1/2 teaspoons blackened seasoning
  • 4 skinless, boneless chicken breast halves
  • 1 teaspoon coconut oil
  • 1 diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice (about 1 lime), plus the zest of the lime
  • 1/2 a tomato (or one plum tomato), diced

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Shrimp Florentine Pasta

My boyfriend is allergic to shrimp. And I swear knowledge of this allergy makes me inexplicably crave shrimp. All. The. Time. So I wait for weekdays to make shrimp as much as my little heart desires. Another plus is that shrimp is a super quick meal. This Cooking Light recipe took a whopping 30 minutes from start to finish. And who doesn’t like shrimp, pasta, lemon, and spinach?
Ingredients:
8 ounces uncooked fettuccine (I used fresh pasta so it would cook faster)
2 tablespoons Melt buttery spread (or other margarine)
1 pound large shrimp, peeled and deveined
2 large garlic cloves, minced
1 teaspoon crushed red pepper
the juice and zest of 2 lemons
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package fresh baby spinach

Cook pasta according to package directions. If using fresh pasta, it will be done in 2-3 minutes. Drain and set aside.
Add Melt to a saute pan over medium heat. When melted, add the shrimp, garlic, and red pepper flakes to the pan. Cook for 4 minutes, or until shrimp are cooked. (It’s easiest to use tongs so that you can flip the shrimp after 2 minutes).
Add the cooked pasta, lemon juice and zest, black pepper, and spinach. The spinach will wilt significantly, so don’t worry if it seems like there is too much.
Cook for 3 minutes, or until the spinach begins to wilt. Serve immediately with a lemon wedge on the side.
I was not prepared for how strong the red pepper would be. If I made this again, I’d cut the red pepper in half. I actually ended up adding a tablespoon of whipped cream just to cut some of the heat.
I also wanted a bit more of lemon. I ended up adding lemon to  the pasta throughout eating the dish. But the base flavors here were good! I just need to adjust the amount of ingredients and it would be a keeper! So, to recap: more lemon, less red pepper = perfect.

Lobster Ravioli with Saffron Cream Sauce

Everyone needs a quick but really impressive meal in their cooking arsenal. My go-to is usually ravioli; it cooks in a few minutes and all you really have to do is make an awesome sauce.
You can make the meal in a half hour, and most of the ingredients are relatively easy to have on hand. (I know it’s a bit odd to have saffron threads in my spice collection but Trader Joe’s sells some that isn’t terribly expensive.) You can buy lobster ravioli if/when it goes on sale and store it in your fridge until needed which means this seemingly fancy recipe for Lobster Ravioli with Saffron Cream Sauce is actually a quick and easy dinner option!
I was pretty excited when I came across this recipe because it sounded amazing. Um, it was beyond amazing. Seriously. This is one of my favorite sauces I’ve ever made. Mmm. Ok, sorry. I should probably share it with you now.
Ingredients (get all ingredients here):
  • 1/2 cup panko breadcrumbs, optional
  • 1 package lobster ravioli
  • 2 tablespoons butter
  • 1 shallot, minced
  • ½ cup dry white wine
  • 2 cups whipping cream
  • 2 pinches saffron threads
  • 1/2 teaspoon ground turmeric, optional
  • Salt and pepper to taste
  • lobster chunks, if desired
  • Fresh chives, for garnish

Continue reading Lobster Ravioli with Saffron Cream Sauce

Strawberry-Mint Sparkling Limeade

I have a confession. I honestly don’t get the brunch obsession with mimosas. Every time I order one, I end up drinking maybe half of it. It just doesn’t do it for me. I love the general idea of them though: sparkling wine with fruit juice. So I was really excited to find this drink recipe in Cooking Light. It sounds right up my alley!
Ingredients (makes 6 servings):
1 container of strawberries, sliced
1/2 cup loosely packed fresh mint leaves
the juice of 4 limes
1/4 cup water
1/4 cup agave nectar
1 (750-milliliter) bottle sparkling wine, chilled

To make, place the strawberries, mint leaves, limes, water, and agave nectar in a blender.
Blend until smooth, about 1 minute.
Pour enough of the mixture into a glass to fill the glass half way.
Carefully fill with the sparkling wine and gently mix to combine.
Serve garnished with mint leaves and a whole strawberry, if desired.
So as you can see from my ingredients photo, you do not need to buy an expensive sparkling wine for this. I used a rose to give it a little extra flavor, but a normal white sparkling wine will do just fine.
This is one of the most refreshing drinks I’ve ever had! The lime and agave completely balance each other out, so it’s not to sweet or too sour.
The mint-strawberry-lime flavor can be tasted in every sip, it’s just perfect!
Note: you can substitute in 3 cups club soda for the wine if you’d like an alcohol-free version. I personally would add another maybe teaspoon of agave to account for the lack of sweetness in the club soda.

Cumin Spiced Fish Tacos with Avocado Mango Salsa

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin Spiced Fish Tacos with Avocado Mango Salsa get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part.
Ingredients:
  • 1 tablespoon cumin seeds
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia fillets
  • 1 tablespoon coconut oil
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • the juice of one lime
  • 1/4 teaspoon ground red pepper
  • 1/2 can black beans, rinsed
  • 8 oz sour cream
  • 2 tablespoons chopped cilantro
  • the juice and zest of 1/2 a lime
  • 8 (6-inch) corn tortillas

Continue reading Cumin Spiced Fish Tacos with Avocado Mango Salsa

Rigatoni with Halibut Tomato and Basil

This recipe for Rigatoni with Halibut Tomato and Basil is loosely adapted from Marc Vetri’s cookbook, Rustic Italian Food. Last Friday, I went to Vetri for the first time. And it was hands down the best meal I’ve ever had, both food and service. I was also so terribly awkward that I’m not quite over it. Marc Vetri is one stellar chef. He opened Vetri in 1998 and 14 years later continues to wow people with the food he turns out. I was swooning over each and every plate that came out. I brought my parents for their 30th anniversary and honestly, I feel like it ended up being as much a present to myself as it was for them (sorry mom and dad!).
Vetri even came over to our table, wished my parents a happy anniversary, and signed his cookbook for me! (This is the stage where I got truly embarrassing. I absolutely turned red during this encounter. Eep). So naturally, I can’t think of anything but those delicious meals. I decided to use a recipe from his cookbook, Rustic Italian Food. I ended up using Halibut because the store I was at was out of swordfish (boo).
Ingredients:
  • 1 (16 oz) box dried rigatoni
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, smashed
  • 2 (12 oz) containers heirloom tomatoes, halved lengthwise
  • Salt and freshly ground pepper, to taste
  • 2 pound halibut, cut into large chunks
  • Juice of 1 lemon
  • 1/2 cup basil leaves, hand torn, plus additional basil leaves for garnish

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Shrimp Fried Rice

This dish for Shrimp Fried Rice is an attempt to make a takeout favorite a bit healthier. To do so, Cooking Light cut the amount of rice, added a bunch of veggies, and cut out some of the salt. So because of this, I think this recipe should more be called “Shrimp Fried Rice” (There’s a lot of shrimp, a little bit of fried, and an itty bit of rice. Have no fear, you won’t even miss it.)

Ingredients:
1 cup broccoli florets
7 teaspoons canola oil, divided
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 medium orange bell pepper, cut into thin strips
1 cup snow  peas, trimmed and halved crosswise
1 tablespoon grated peeled fresh ginger
1 cup cooked long-grain white rice, chilled
1 tablespoon dark sesame oil
1 pound peeled and deveined medium shrimp
1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
1 1/2 tablespoons rice vinegar
1 teaspoon Sriracha
1/4 cup thinly diagonally sliced green onions

This recipe works best with day-old rice but I didn’t have the foresight to do that. So I made my rice in my rice cooker and popped it in the refrigerator.
To make, bring a pot of water to a boil. Add the broccoli to a steam basket and steam over the boiling water for 4 minutes or until crisp-tender. (I cheated and steamed my broccoli in my rice cooker after making the rice).  Add to a large bowl.

Prepare your vegetables.

 

Add 1 teaspoon canola oil to  a saute pan over medium high heat. If you have a wok, use it here. If not (like me) just use your largest saute pan. Add the peppers and snow peas and stir fry for 2 minutes.

 

 

Remove the vegetables and place in a large bowl with the broccoli. Add 2 tablespoons canola oil to the pan and swirl to coat. Add the ginger, cooking for 10 seconds. Add the chilled rice and cook for 5 minutes or until the rice is lightly browned.
Remove the rice and add to the bowl with the vegetables.
Mix the soy sauce, vinegar and Sriracha in a bowl. Set aside.
Wipe the pan with paper towels and return to medium-high heat. Add the sesame oil (I used toasted sesame oil, you can use regular as well), and swirl to coat.  Add the shrimp and cook for 1-2 minutes, stirring constantly.
Stir in the soy sauce mixture and bring to a boil.
Cook for 3 minutes or until the liquid slightly thickens.
Add back in the vegetables plus the sliced green onions, stirring to combine. Cook for 1 minute and serve.
So easy right? And look at those beautiful colors!
There is a ton of flavor in this dish, and it ends with a slight spiciness. I would by no means call this a spicy dish though, it’s really great!
With so many vegetables in the dish, the rice became more a complement than the entire meal which was actually quite refreshing.
I wish I had taken the tails off the shrimp though, I wanted to just inhale this meal and the tails kept slowing me down!

Berries and Cream in Vanilla Dessert Cups

Berries and Cream in Vanilla Dessert Cups is the perfect quick dessert for guests, or just to fulfill a sweet tooth in a pinch. I found the vanilla dessert cups in Whole Foods and immediately knew I was going to fill them with fresh berries and homemade whipped cream. This recipe for Berries and Cream in Vanilla Dessert Cups is easily adaptable to account for what is on sale or what looks freshest, any berry or fruit will do.
Ingredients:
  • 4 vanilla dessert cups
  • 1/2 pint blackberries
  • 1/2 pint raspberries
  • 2 strawberries, halved
  • 1/2 cup whipping cream/heavy cream
  • The juice and zest of 1 lemon
  • 1 tablespoon sugar

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Crispy Flounder and Roasted Tomatoes

These Lipman Tomatoes just keep on giving! This time around, I used their gorgeous cherry tomatoes. Cooking Light had a wonderful recipe in their most recent issue for Crispy Flounder and Roasted Tomatoes. Fish is a favorite of mine for weeknights because it cooks so quickly; this meal took me 25 minutes from start to finish.
Ingredients: (this serves 2)
2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
Salt and pepper, to taste
A few basil leaves, thinly sliced
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 (6-ounce) skinless flounder fillets
Cooking spray
1 tablespoon olive oil

Preheat your oven to 400 degrees. While waiting for the oven to heat up, combine  the capers, 1 tablespoon olive oil, and the cherry tomatoes in an oven safe dish. Toss to coat. Sprinkle with salt and pepper and bake for 20 minutes.
When there is about 10 minutes left on the tomatoes, combine the panko, parsley, and thyme in a shallow dish.
Coat the fillets with the cooking spray and dredge the fillets in the panko mixture. Heat 1 tablespoon olive oil in a nonstick saute pan over medium-high heat and add the fillets to the pan.
Cook for 3 minutes on each side.
The tomatoes should finish almost the same time as the fish.
To serve, add the flounder to a plate. Top with the tomato mixture. Add some fresh sliced basil.
I love how the cherry tomatoes burst in the oven while roasting.
The capers add a little saltiness to the whole dish which is nice. I think you only need 1 tablespoon of capers though, instead of 2.
I couldn’t really tell that there was thyme with the flounder but I loved the parsley flavor. If you’re a thyme fan, try upping the amount to get more flavor.
This was one delicious meal! With the exception of the flounder, the ingredients are things I usually have on hand anyways so this is a great last minute dinner.
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