Crazy Girl's Kitchen

Get ready:

• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 Tsp olive oil
• 2Tsp butter
• 1 can (10 3/4) condensed cream of mushroom soup
• 1 pound frozen green peas
• 2 cup cooked long grain white rice
• 2 pounds of flounder fillets, fresh or thawed and seasoned with salt and pepper
• 1/4 cup white wine
• 1 Tsp dried cilantro
• 1 Tsp dried oregano
• salt and pepper

Now let’s play:

Turn the heat to medium high. Melt the butter together with olive oil. Saute diced onion (add a pinch of salt) until soft. Add garlic. Saute for 2 minutes. Stir in the condensed soup, frozen peas, and rice. Mix together. Cook till peas just thawed. Season with salt and pepper to taste. Turn off the heat. Pour the mixture into a 9*13 baking dish, and even out a bit. Layer seasoned flounder fillets over the rice mix. Double-layering and overlapping are fine and recommended, but make sure they are layered evenly. Sprinkle white wine, dried cilantro and oregano over the flounder fillets. Cover with foil, and bake it in a 350F oven for 45 minutes. Then let it cool for 15 minutes before serving (6-8 servings).

After-play thoughts:

I created this dish when my husband was on a week-long business trip and I felt I need a break from everything. It’s easy, light, elegant, and yummy. It was exactly what I wanted.