Love Flounder? Well here’s a great recipe from Chef Jerome Coleman!

Flounder Filet

• ¼ c chopped fresh parsley
• 1 medium tomato, peeled and slices

Vegetable Vinaigrette:

• ½ cup red wine
• ½ tsp salt
• ¼ tsp fresh garlic minced

Combine above ingredients for vinaigrette and let macerate while cutting the following into a fine, even dice:

• ½ red bell pepper
• ½ green bell pepper
• 1 stalk celery
• 1 small carrot

Add all above in ingredients to 1-cup extra virgin olive oil. Add 2tbsp chopped calamata olives.

Lightly season the flounder and dust with fresh parsley. Place in a hot skillet with skin side down. Sear for 2 minutes on one side, than 2-3 min on the other side. Place the Flounder on plate of slice tomatoes slices.
Top with vegetable vinaigrette, than top again with crispy shoestring potatoes.