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James Campbell
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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."

Baked Flounder Ricotta




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- Elsa Schiaparelli


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Jean Williams - Flounder
Jean Williams
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Baked Flounder Ricotta

2 tablespoons olive oil
2 garlic cloves, crushed
2 scallions, finely chopped
Pinch of ground thyme
Salt and freshly ground black pepper to taste
6ounces ricotta cheese
1 1/2 tablespoons beaten egg
1 1/2 teaspoons finely chopped fresh parsley leaves
1 pound flounder (or sole) fillets, cut into 8 pieces
Fresh lemon juice
Marinara Sauce (recipe follows)
1/2 cup good-quality Parmesan cheese

In a small skillet sauté the garlic and scallions in the olive oil until they are softened, about 2 minutes. Season mixture to taste with thyme, salt and pepper.
In a small bowl combine the ricotta, egg, parsley, and the garlic-scallion mixture and combine well until mixture is smooth. Cover and refrigerate
1 hour.
Preheat oven to 350 degrees F.  Lightly oil a shallow baking dish. Arrange 4 fillets in a single layer. Divide ricotta mixture among the fillets, spreading evenly. Top with the remaining fillets, pressing to enclose the filling. Squeeze fresh lemon juice lightly over the fillets, then sprinkle with salt and pepper to taste. Spoon about 1/4 cup (more if you like) Marinara Sauce over each fillet. Bake about 15 minutes until the fillets are almost cooked through. Top fillets with grated Parmesan and dust with paprika. Continue baking until Parmesan melts and fish flakes easily, about 5 minutes longer.

Marinara Sauce

1/4 cup good-quality olive oil
4 cloves garlic, peeled and minced
One 28-ounce can Italian plum tomatoes, seeded and lightly crushed,
with their liquid
Salt and freshly ground pepper
10 fresh basil leaves, torn into pieces (or dried basil, about 1/2 teaspoon)

In a nonreactive saucepan heat the olive oil, add the garlic and sauté it briefly. Add the tomatoes with their liquid and season with salt and pepper. Lower the heat and simmer the sauce, breaking up the tomatoes with a wooden spoon, about 20 minutes, or until the sauce is thick, adding the basil toward the end of the cooking period. Taste and adjust the seasoning as necessary. Makes about 3 cups. Serves 4.

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