Flounder, Red Pepper Cream, And Asparagus Risotto
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
56
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1
SaltDirections:
1
Remove from oven and keep fish warm
2
Preheat oven to 450 degrees F
3
Pour oil into a 13 by 9-inch baking dish
4
Arrange fish over oil, folding the ends under the middle to create little pockets
5
Sprinkle fish with salt and pepper
6
Roast for 5 minutes
7
Add asparagus to dish and roast for 5 to 7 minutes longer
8
Remove asparagus and reserve
9
Prepare risotto mix according to package directions, and add asparagus
10
Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer
11
Serve fish topped with sauce and accompanied by asparagus risotto
12
Garnish with fresh basil sprigs