Flounder with Mushrooms, Garlic, and Vermouth Recipe

Ingredients

• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 10 ounces white or baby bella mushrooms, wiped clean and sliced ½ -inch thick
• 1 red pepper, cut in strips
• 4 cloves garlic, minced
• ½ cup dry vermouth
• 3½ chopped fresh parsley, divided
• 1 tbsp white balsamic vinegar
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 4 (6 oz) flounder fillets, skinned

1. In a heavy skillet melt 3 tablespoons of butter over medium-high heat. Add the mushrooms and red pepper. Sauté 5 to 7 minutes, stirring occasionally. Add the garlic. Stir until golden and fragrant, about 45 seconds. Pour in vermouth, parsley, vinegar, salt, and pepper. Boil until the liquid is reduced by half, about 2 minutes.
2. Remove skillet from heat. Season flounder with salt and pepper. Nestle fillets in skillet, tucking tails under if necessary to even out thickness. Spoon a few of the mushrooms over the fish.
3. Return skillet to stove over medium heat. Bring to a gentle simmer, cover, reduce to medium low, and continue to simmer until just cooked, about 7-12 minutes depending on thickness. Using a slotted spatula, transfer fish to serving dish.
4. Over low heat, whisk remaining 1 tablespoon butter into the pan with the mushrooms and peppers. Spoon over the fish. Garnish with the remaining ½ tablespoon of parsley.