Roasted Flounder with White Beans, Feta, and Oregano Vinaigrette
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Ingredients & Equipment
What we send
- 1 canwhite beans
- 1 ouncebaby spinach
- 2Persian cucumbers
- 2 tablespoonsred wine vinegar
- 1 teaspoondried oregano
- 1/4 pintgrape tomatoes
- 10 ouncesflounder
- 2 ouncescrumbled feta cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheets
- aluminum foil
Preheat oven to 450ºF. Drain and rinse white beans and pat dry with paper towel. Rinse all produce. Pat spinach dry with paper towel. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Peel shallot and mince up to half; save remainder for another recipe.
In a medium bowl, stir together red wine vinegar, minced shallot, and half of dried oregano to combine. Set aside to pickle until Step 5.
Roast white beans and tomatoes
On a baking sheet, toss whole grape tomatoes and white beans with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange in a single layer. Roast until beans are slightly browned and crispy and tomatoes are softened, 12-15 minutes.
While white beans and tomatoes roast, line a separate sheet with foil and rub with 1 teaspoon olive oil (to keep the fish from sticking). Pat flounder dry with paper towel, season all over with ½ teaspoon salt and pepper, and place on prepared sheet (there's no need for additional oil here—the fish will be tender and flaky without it!). Arrange in a single layer; roast until fish is opaque and cooked through, 7-8 minutes.
Make oregano vinaigrette
While flounder roasts, to bowl with pickled shallot, add 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired and whisk to combine. Add feta and cucumbers; toss to coat.
Once roasted, add white beans and tomatoes to bowl with cucumbers, along with spinach; toss to coat. Divide salad between serving plates and top with roasted flounder. Garnish with remaining dried oregano and enjoy!