Sautéed Flounder with Garden Vegetable Ratatouille

Name: Sautéed Flounder with Garden Vegetable Ratatouille
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 2 spring onions, 4 scallions, or 1 leek, thinly sliced; 1 cup peeled, diced eggplant; 4 small summer squash, such as yellow crookneck, Sundrop, or Zephyr zucchini, diced; 1/2 red bell pepper, cored, seeded, and diced; 2 tomatoes (about 1 pound), cored and diced; 10 fresh basil leaves, thinly sliced; 2 garlic cloves, smashed and minced; Sea salt and freshly ground black pepper; Four 6-ounce flounder fillets, about 1/4 inch thick; Sea salt and freshly ground black pepper; 1/2 cup all-purpose flour; Pinch of ground cayenne pepper; Canola oil, for sautéing

December 14, 2011

I like to make this in early summer, when the first summer vegetables are coming in and the flounder, which can grow to as much as twenty-five pounds, are running small—what our fishmonger calls “plate size.” They are so fresh and dainty at that time of year that I usually budget one whole fish per person. I sometimes serve this simple dish with a green salad or fluffy steamed rice, but you don’t have to, as it’s really a complete meal in and of itself—the vegetable ratatouille, made with smaller-than-usual dice, doubles as both a sauce and a vegetable side.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.