Guest Author - Amy Ralston Young

I am not even a real big fan of fish, but this recipe is great! The sauce would taste great with any type of fish fillet. This is very coastal Spain.


Flounder with almond sauce

Ingredients:

4-8 flounder fillets (without skin or you can remove the skin yourself)
1-1/2 oz whole almonds, blanched
1 medium onion
salt and freshly ground black pepper
6 tblsp soft breadcrumbs
1/8 tsp powdered saffron
2 medium tomatoes, peeled and chopped
4-tblsp olive oil, plus enough to line a baking dish
2 cloves garlic
4 fl oz dry white wine

Directions:
Preheat oven to 400 F

Line a shallow pan with olive oil. Place the fish in a single layer in pan and season with salt and pepper.

Heat 2 tblsp of oil in a frying pan over medium heat. Add almonds and cook until barely golden. Stir in breadcrumbs and garlic. Cook until golden, stirring often. Place the breadcrumb mixture in a food processor with parsley and saffron and blend into a fine paste, adding the wine as needed.

Wipe out the frying pan to remove any crumbs. Add remaining 2 tblsp of olive oil and cook the onion until transparent, about 10 minutes. Add tomatoes and any remaining wine. Cover and simmer gently until the tomatoes are soft, about 15 minutes.

Puree the tomato mixture in the food processor and then stir into the almond mixture. Spread over the fish and bake until the flesh becomes flaky when touched with a knifepoint.

Serve hot. This recipe serves about 5.