Flounder Milanese with Mediterranean Pasta

Here was our Valentine's Meal for this year.  I chose lightly seasoned and pan sauteed flounder fillets served with a Mediterranean style pasta. And yes, I made it up as I went along. Served in a silver chafing dish, this was an elegant meal which was ready to serve within an hour of beginning to chop the vegetables.  I'd say this one was a winner all the way around.

Let's begin with the sauce for the pasta.

2 T. olive oil

1 large yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1/2 cup chicken broth or white wine

1 14.5 oz. diced tomatoes with Italian seasonings
a few teaspoons of capers
a dozen give or take a few of pitted kalamata olives
1 T. Tones Tuscan Garlic Seasoning blend (or dried Italian seasoning)
salt and pepper to taste
1/4 t. dried red pepper flakes

In a large skillet over medium heat, add olive oil, onions and peppers.  Let vegetables begin to soften, 4 - 5 minutes.  Add garlic and let it cook for a minute or so.

Next add chicken broth (or wine), tomatoes, seasonings, caper and olives. If you don't like olives, no biggie. But if you do, these add a wonderful flavor to the sauce. Add the salt and pepper and seasonings and taste. You may want a little more seasoning than I used. It's very simple to add more to get it just the way you want. Lower heat to simmer and let it gently cook while you prepare the rest of the dish.

While the fish is being prepared, cook 8 oz. of spaghetti noodles according to package directions. I was able to get the last of the fish out of the skillet, right as the timer went off for the pasta being done. That's always your goal. To have everything prepared at the same time!

Now for the flounder.

1 lb. flounder fillets, rinsed and patted dry
1/2 cup self-rising flour
1 t. Italian seasoning blend or Tone's Tuscan Garlic Seasoning Blend
a dash or two or salt and pepper
olive oil
butter

Blend the seasoning with the flour in a shallow dish. Using a few pieces of fish at a time, lightly coat the fillets and set them aside on a rack or plate.

Heat equal parts (1 T. each) of olive oil and butter in a large skillet over medium high heat. Add a few pieces of fish at a time to the skillet and let cook for 3 minutes per side. You want the fish to be a lovely golden brown on the outside and opaque on the inside. As the fish fillets are done, remove from the skillet and put on a rack so they don't get soggy. If needed, carefully wipe the skillet clean between batches, add additional oil and butter, and repeat the process.

When the pasta is cooked, drain and place in a large serving bowl or chafing dish as I did. Toss with the sauce and top with the fish fillets. Sprinkle with parsley and serve with lemon wedges.

And here was one of my diner's end result!