Mushroom and Red Pepper Flounder: Lemon Butter Garlic Sauce

This recipe was written and submitted by Hunt Lift Eat Team Member Andrew Dick. You can follow Andrew on Instagram @the_traveling_cook. Thanks for reading and enjoy!

Main Course:

Ingredients:

• 4 pieces of flounder 
• 6 oz. container of petite red peppers 
• 8-10 oz. mushroom caps 
• 1lb. fresh linguine pasta 
• One bunch of parsley, destemmed and chopped 
• Parmesan cheese for garnish and taste 
• Pinch of salt 
• 2 tbsp. olive oil 
• ½ tbsp capers 
• 1 shallot, finely diced 
• 1 lemon, halved 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.  
2. In a skillet, add mushrooms, olive oil, petite sliced red peppers, capers, shallot, zest and juice of half a lemon, pinch of parsley and oregano to taste.   
3. Sauté until mushrooms are golden brown. Set it aside.   
4. Make stuffing ball and wrap two pieces of flounder on each side. 
5. Place on lightly greased cookie sheet and bake in oven for 35 – 45 min or until internal temperature reaches 140 degrees Fahrenheit.  
6. Bring 2 quarts of salted water to a boil in a stockpot while fish is cooking. Add your fresh linguine and boil for 3 ½ minutes. Save 1 cup of pasta water and drain the rest.  
7. Place pasta back in stock pot. Combine your mushroom and red pepper mixture with pasta and toss. Add salt, pepper, and lemon juice from other half of lemon to taste.  
8. Once your fish is cooked, plate over top of pasta mixture and serve.  

NOTE: If pasta tends to get dry quickly, use the pasta water that was set aside earlier to thin.  

 Stuffing: 

Ingredients:

• 1 cup breadcrumbs (preferably fresh) 
• 1/4 cup finely chopped onion 
• 1/4 cup finely chopped celery 
• 2 cloves garlic, minced 
• 2 tablespoons butter 
• 1 tablespoon chopped fresh parsley 
• 1 teaspoon lemon juice 
• Salt and pepper to taste 
• Optional: a pinch of dried herbs (such as thyme, oregano, or tarragon) 

Directions:

1. In a skillet, melt the butter over medium heat. 
2. Add the chopped onion, celery, and garlic to the skillet. Sauté until they are softened and aromatic, about 3-4 minutes. 
3. Remove the skillet from the heat and transfer the seafood mixture to a mixing bowl. 
4. Add the breadcrumbs, chopped parsley, lemon juice, and optional dried herbs to the mixing bowl. Mix everything together until well combined. 
5. Season the stuffing mixture with salt and pepper according to your taste preferences. Remember that seafood can be naturally salty, so be careful not to overdo it. 
6. The stuffing is now ready to be used.  

Feel free to adjust the recipe based on your preferences.