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Crispy Flounder

Crispy Flounder with Miso Ratatouille

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Not only is ratatouille fun to say, it’s also one of our favorite summer dishes to eat. Here, we’re using seasonal tomato, eggplant, and zucchini in the French classic, but adding some Japanese flair with a hit of miso paste. It makes a perfect accompaniment to crispy pan-fried flounder, for a bold and bright dinner you’ll swoon over.
  • Stovetop Only
  • Low Carb Diet
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 490
  • Protein 26g
  • Total Carb 44g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • plum tomato
    • 4 ounces
    • plum tomato
  • graffiti eggplant
    • 1
    • graffiti eggplant
  • zucchini
    • 8 ounces
    • zucchini
  • red onion
    • 1
    • red onion
  • scallion
    • 1
    • scallion
  • ginger
    • 1/4 ounce
    • ginger
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • miso paste
    • 1 tablespoon
    • miso paste
  • tomato purée
    • 1/2 cup
    • tomato purée
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • rice flour
    • 1/2 cup
    • rice flour
  • flounder
    • 10 ounces
    • flounder

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Cut plum tomato into ¼-inch dice. Cut eggplant and zucchini into ¼-inch dice, discarding ends. Peel onion and cut into small dice. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger.

  2. Cook Aromatics

    Cook Aromatics

    Heat sesame oil in a large pan over medium heat. When oil is shimmering, add onion and whole ginger knob. Cook until onions are soft and translucent and ginger is fragrant, about 5 minutes. Then, remove and discard ginger. Add plum tomato, eggplant, zucchini, and scallion whites and light greens to pan with onions over medium heat. 

  3. Cook Ratatouille

    Cook Ratatouille

    Season vegetables with ⅛ teaspoon salt, and cook, stirring occasionally, until softened, 15-18 minutes (skip ahead to Step 4, but don't forget to come back). Once softened, push vegetables to outer edges of pan. Add miso, tomato purée, and rice wine vinegar to center and stir until smooth. Then, stir everything to coat vegetables. Increase heat to medium high, and simmer until flavors have melded, 3-4 minutes more.

  4. Crust Fish

    Crust Fish

    While vegetables cook, pour rice flour onto a large plate. Pat flounder very dry with paper towel, then season all over with ½ teaspoon salt and pepper as desired. Dredge flounder in rice flour, pressing to adhere.

  5. Fry Flounder

    Fry Flounder

    Heat 2 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add flounder (you should immediately hear sizzling; if not, try again once the oil is hotter). Fry, working in batches and adding oil as needed, until crust is crisp and fish is cooked through and opaque, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain, and sprinkle over ¼ teaspoon salt.

  6. Plate Crispy Flounder

    Plate Crispy Flounder

    Taste miso ratatouille and season with more salt and pepper as desired, then divide between serving plates. Top with crispy flounder, garnish with scallion dark greens, and dig in!

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