dinner · gluten-free · dairy-free
Blackened flounder a la veracruzana
Cajun-spiced flounder seared until blackened, then finished in the oven on a briny tomato sauce with olives, capers and pickled chiles.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Veracruzana sauce: soften the onion and garlic in the olive oil, add the tomatoes, olives, capers, chiles, bay and oregano and simmer 15 minutes. Season.
-
2
Heat the oven to 200°C (400°F). Coat the fillets generously with blackening seasoning.
-
3
Sear in a very hot oven-safe pan with the neutral oil for 2 minutes until dark and crusted at the edges, then flip.
-
4
Spoon the sauce around the fish, pushing the olives and chiles to the edges, and transfer to the oven for 4-5 minutes to finish cooking.
-
5
Finish with a drizzle of good olive oil and lemon zest.
