Flounder with Grapes, Raisins & Marsala Wine

The inspiration for this recipe came from South African cuisine, where they tent to marry fish with fruit a lot. The sweetness of the fruit is offset by sharpness of the balsamic vinegar. This is a really light, well-balanced dish, which tastes particularly fine when served with an arugula salad.



Note: Alternative fish for this dish - salmon, sea bass, turbot

Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients:

• 4 flounder fillets (about 6oz each)
• salt and freshly ground pepper
• juice of 1/2 lemon
• 1 Tbsp. butter
• 1/2 golden raisins
• 3/4 cup seedless grapes, sliced in half
• 2 Tbsp. freshly chopped parsley
• 1 Tbsp. balsamic vinegar
• 1/2 cup marsala wine
• fresh thyme 

Directions:

Preheat the oven to 400F. Arrange the fish in a shallow baking dish, sprinkle with salt, pepper, and lemon juice and dot with butter.

In a bowl, stir together the golden raisins, grapes, parsley, balsamic vinegar, and marsala wine. Spoon a quarter of this mixture over each fillet and bake in the over for 15-20 minutes. Sprinkle with thyme and serve.