Flounder on a bed of mushrooms

Flounder on a bed of mushrooms

Super Simple and Sexy Flounder on a Bed of Mushrooms

Got your attention with super simple and sexy. I don’t know how long I have had this recipe for flounder. Believe I picked it up while in the Netherlands either a fish monger or the Albert Heijn grocery store. The recipe originally called for Sole and that’s really hard to come by in the US. Flounder is the next best fish to use in this recipe. It is widely available in the freezer section of most US grocery stores.

It has been years since I last made this fish recipe. I found it as I was looking through my old overstuffed recipe binder. The recipe was in Dutch so I have done my best to transcribe it into English.

Now back to the super simple and sexy part. This really is a simple dish. Perfect to impress that special person or persons. Perfect for a date night. All it is flounder, salt, ground pepper, lemon juice, mushrooms, butter, onion, parsley, and white wine. Fresh ingredients that are available at most grocery stores. The recipe is fairly healthy and a bit of butter now and again never really killed anyone… or at least they died happy knowing they enjoyed the meal. It can be served with mashed potatoes and a vegetable. Or even crusty bread. On our house, potatoes are always the winner.

While the recipe calls for you to have a separate dish to bake the fish in, I have taken a one-pot solution. I used my Lodge 3.6 quart enamel cast iron casserole pan to cook it all in. It works perfectly and makes a nice presentation from oven to table. And it helps with clean-up. Only one pot to wash instead of a frying pan and casserole dish. You still have to have the pan for the potatoes though.

Looks completely luxurious and tastes that way.


Flounder on a bed of mushrooms


  • - 2-4 Tablespoons Butter
  • - 8 oz mushrooms, sliced
  • - 1 yellow onion, chopped
  • - 4 Flounder or firm white fish fillets
  • - 1 lemon juiced
  • - Salt and Ground Pepper
  • - Glass of white wine
  • - Handful of parsley chopped finely


  • Preheat the oven to 350F.
  • Butter an oven-proof baking dish setting aside.
  • - Rinse and dry the flounder fillets.
  • - Rub salt, pepper, and lemon juice.
  • - Heat butter in pan over medium heat.
  • - Sauté mushrooms and onion until softened.
  • - Place cooked mushroom mixture in it.
  • - Fold the flounder fillets in half then place on the mushrooms.
  • - Add the white wine then the parsley.
  • - Bake in oven for 20 to 30 minutes.
  • - Serve with mashed potatoes and cooking sauce.
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flounder on a bed of mushrooms



flounder on a bed of mushrooms

Poached Cod with Tomatoes and Beans

Poached Cod with Tomatoes and Beans

Poached Cod with Tomatoes and Beans

Poached Cod with Tomatoes and Beans makes me think of the coast of France. Perhaps a cafe on the beach in Normandy. This is the perfect dish for gray skies and a rough sea. Or in my case a summer evening inland on the flatlands of eastern North Carolina. Anywhere you prepare this dish, it will be good.

It is a healthy, simple, and quick dinner that looks like you slaved over the stove for hours. You could even serve this dish to company to rave reviews. And I have.

Simple ingredients make for a clean rich flavor. The ingredient list is short and easy to find which is always helpful depending on where you live and how busy you are.


Serves 4. Takes about 45 mins to cook so it give time to check Facebook and Instagram. At about 400 calories, your waistline and heart will thank you.

Olive Oil
1 Red pepper, chopped to your liking, but I do chunky making it more rustic
1 Onion, chopped
1 Yellow squash, chopped and pick a large one
3 Tomatoes, chopped
2/3 teaspoon salt, I use kosher
1/4 teaspoon pepper, I never measure pepper, but a few good turns of the grinder should do
1 can cannellini beans, wash and drained
4 cod fillets
Parsley, chopped


Heat oil in a large Dutch oven then add the red pepper and onion over medium heat. Cook until they are soft then add the squash and tomatoes with salt and pepper. Cook until tomatoes have broken down and squash has softened stirring a few times. Add the beans stir until mixed. Place the cod fillets on top of the mixture. Turn down heat to simmer covering and letting cook until the fish is flaky. Sprinkle with parsley.

Add buttered toast if you want. Being able to pile the bean mixture on the toast is very yummy and satisfying. Serve with a fork or a spoon.

There you have it. Poached Cod with Tomatoes and Beans. A little taste of France in 45 minutes.

This recipe was adapted from Real Simple.




Poached Cod with White Beans and Tomatoes

Poached Cod with White Beans and Tomatoes

Looking for a healthy, quick meal that’s suitable for the whole family? Poached cod with white beans and tomatoes served with with toast may do the trick. Another great dish from Real Simple.

Very simple, fresh ingredients: fish, beans, yellow squash, onion, red pepper, and tomatoes seasoned with salt and pepper. It is jam-packed with good stuff with this one-pot meal. While it is hearty filling you up, the flavors are still light. And at 311 calories per serving, you cannot go wrong. This one is a keeper. And certainly makes you feel like you are on the coast of France in a sea-side cottage.

What’s for dinner tonight? Fish!

What’s for dinner tonight? Fish!

We love fish in this house. I’m always on the lookout for new, simple, and yummy fish dishes.

I tried a new one tonight from Real Simple: cod with marinated tomatoes, polenta, and sautéed spinach. It was wonderful! Quick and easy make… under 30 minutes. Plus it is healthy coming in under 400 calories per serving and using all fresh ingredients.

It is a keeper. All of us enjoyed it.

PS – The tomatoes were from our garden and they were the best. 

Maybe not the Feast of Seven Fish, but…

Maybe not the Feast of Seven Fish, but…

It was a Feast of the One Fish. While I really would like do a Feast of the Seven Fish on Christmas Eve, it would have been crazy for us to do it for the four of us (Opa is visiting). We would have been eating fish for weeks afterwards and fish really doesn’t last.

So we had Tilapia on a bed of mushrooms. It was a Dutch recipe (Gearoofge Tongfilets op een bedje van Champignons) that called for Sole, but we used Tilapia since it was readily available.

It was a very simple recipe: fish, butter, salt, lemon juice, onion, parsley, and white wine. Done in 30 minutes. Sauté onion and mushrooms in butter. Rub salt and lemon juice on fish. Butter a baking dish. Place fish on the bed of mushrooms, add a glass of wine and parsley then pop in a 350F oven for 20 minutes. Serve with mashed potatoes.

It is one of those recipes where you don’t really measure the ingredients you just do what feels right. And it turns out wonderful.

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