Flounder and Tomato Fennel Compote with Dry Vermouth
  • 1 fennel bulb
Cut the bottom and the stalks from the bulb.  Cut bulb top to bottom and remove the core. (The core looks like a little triangle in the middle.)  Thinly slice.  Save the fronds for later.
  • 1 medium sized sweet onion
Peel and slice to a slightly larger thickness than the fennel.
  • 1 large garlic clove
Peel and  finely chop.​
Drizzle 2-3 tbsp extra virgin olive oil into a 10-12 inch saute pan on medium heat.  When oil starts to ripple slightly add fennel and saute for 3 minutes. 
Next add onion and saute for 5 minutes over medium low heat.  The vegetables will turn translucent.  Salt and pepper to taste.
  • the first 1/4 cup extra dry vermouth
Add to saute pan.  Simmer for 5 minutes then stir in garlic and simmer for an additional 2 minutes.


  • 1  14 1/2 oz can of diced tomatoes
  • an additional 1/4 cup extra dry vermouth
Add to saute pan with onions, fennel and garlic and saute for 5 minutes.
  • 2 flounder fillets
Place on top of vegetable compote, pepper to taste, cover and saute for 5 additional minutes.​  Turn the heat off under the fish and leave covered.

Get your salad ready and in the refrigerator.
  • 5 oz baby romaine lettuce
Rinse and thoroughly spin dry.  Place in the serving bowl.
  • Roasted brussel sprouts (optional)
Toss with romaine lettuce.  Refrigerate.
The Vinaigrette
  • 1 tbsp fresh squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • Pepper to taste
​Whisk ingredients.  Refrigerate.

Get the water boiling for the orzo.  Fill a medium sized sauce pan with water, add salt, place over high heat and bring to a boil.  Once it boils reduce heat to low until you are ready to cook the orzo.   

Toss baby romaine greens and brussel sprouts with dressing.  Sprinkle with chopped walnuts and grated parmigiano reggiano cheese.  Add ground black pepper to taste.

Drain the orzo pasta.  Put it back in the pot you cooked it in.  Drop in one tbsp butter and drizzle with 1 tbsp extra virgin olive oil.  Add ground black pepper to taste and sprinkle with 1tbsp grated parmigiano reggiano cheese.

Plate the Dinner
Spoon three tbsps of the vegetable mixture onto each plate.  Place one fillet on top of the vegetables and then spoon another tbsp of vegetables on top of the fillet.  Garnish with the fennel fronds saved from earlier.

You may be able to find roasted brussell sprouts at your grocer or at a hot / cold salad bar.  If not, and you don't happen to have any left over, you can eliminate them from the salad.  We just hate to see food go to waste and salad is a great venue to use many left over vegetables.

Also, when I make vinaigrette, I like to use more lemon juice, a pinch of salt and 1 tbsp of honey. 

I always cook my orzo pasta in chicken stock to add flavor.  You would need 32 oz.  

Fronds are the feathery stuff on the stalks.  

If you use more lemon juice and a bit of honey you can skip the parmigiano reggiano cheese.

Also, I didn't have walnuts so I used toasted pine nuts which were delicious.

I don't add olive oil to the orzo but, I do add 1 tbsp butter and the cheese.

Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

I made this dinner last night and start to finish it took exactly 1 hour to prepare.