Nutritional Info

Nutrition Facts

Serving Size 1 (40g)

Calories 66
Calories from Fat 37 (56%)
Amount Per Serving %DIV
Total Fat 4.1g 6%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 7.1mg 2%
Sodium 294.2mg 13%
Potassium 3.5mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0.5g 2%
Sugars 1.4g
Protein 0.3g 1%

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Recipe Description
Full of flavor and easy to make.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2   tomatoes seeded and chopped
4   flounder fillets 6 oz
1   sweet onion chopped 8 oz
4 Clove(clv)  garlic, minced
1 Tablespoon(T)  tarragon minced
1 Tablespoon(T)  basalmic vinegar
1   yellow bell pepper, chopped
1   red bell pepper, chopped
1 Dash(ds)  olive oil cooking spray
1 Pinch(pn)  pepper
1/4 Teaspoon(t)  kosher salt


Preheat oven to 350°F.

Place the fillets in an oven proof baking dish.

Sprinkle with salt and pepper. Set aside.

Char the bell peppers using either a gas range burner or the broiler.

Quickly place in a paper bag to steam.

Remove when cool enough to handle and remove the skin and seeds.


Coat a nonstick skillet with cooking spray.

Sauté the onion and garlic until onions are wilted.

Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.

Stir in the tarragon and vinegar.

Spoon the vegetables over the fish fillets.

Bake for 15 to 18 minutes until the fish is just opaque.

Serve immediately when hot.

Additional notes

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