Flounder, Red Pepper Cream, and Asparagus Risotto

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 (8-ounce) flounder fillets
  • Salt and pepper
  • 1 pound asparagus, trimmed and cut into 1-inch lengths
  • 1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
  • 1/2 cup jarred roasted red peppers
  • 1/2 cup alfredo pasta sauce, store bought
  • Fresh basil, for garnish
Directions
  • Preheat oven to 450 degrees F.

  • Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.

  • Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.


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