Flounder with Nori and Pickle
Ingredients:
10 Oz Flounder filet, skin removed
2 Oz Mushrooms, sliced
2 Oz Cherry tomatoes, halved
2 Oz Radishes, quartered
2 Oz Broccoli flouretnes
2 Oz Onion, chopped
1 Tbs Butter
1 Sheet Nori torn into pieces
1 Tbs Capers or pickled garlic scapes
1 tsp Teeny Tiny Spice blend of choice
Suggested blends: Harissa, Ras el Hanout, Vadavan, Vindaloo
Instructions:
Put an oven rack in the middle of the oven and turn the broiler on high.
On a baking sheet, place the fish, mushrooms, tomatoes, radish and broccoli all in a single layer.
Sprinkle the fish with the spices and broil for 10 minutes or until the fish is browned. Check before the 10 minutes is up as broiler times can vary with different ovens.
In a small pan on the stove, melt the butter and cook the onions until translucent.
Remove butter and onions from the heat and stir in the nori and capers or pickled garlic scapes.
To serve, place fish and veggies on a plate and top with the nori & pickle mixture. Add salt to taste.