Flounder with Tomato Sauce on a Bed of Spinach

Sauteed flounder on a bed of fresh spinach topped with a flavorful chunky tomato sauce makes a stunning presentation.


2 Tablespoons shallots, minced

1/2 cup olive oil

1 1/2 cups canned tomatoes, drained and chopped

1/3 cup lemon juice


1 Tablespoon fresh basil, chopped, or 1 teaspoon dried

1/3 cup dry white wine

1 1/2 pounds flounder fillets


1 pound fresh spinach, leaves only

1/3 cup sliced almonds, toasted

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Sauté shallots in a medium pan, in ¼ cup of olive oil, until tender. Stir in tomatoes, lemon juice, honey and basil. Simmer for 15 minutes, stirring occasionally. Add wine and bring to a boil. Continue boiling for 4 minutes.
While sauce is cooking, cut flounder into 2-inch pieces. Coat in flour. Shake off excess. In a skillet, heat remaining ¼ cup oil, until hot. Sauté flounder, turning until golden on both sides.
Remove from pan. Drain on paper towels.
Place spinach leaves on plates. Top with flounder. Spoon warm sauce on salad. Sprinkle with almonds and serve.
Serves 3-4.