Baked Day Boat Fluke

We're cooking Baked Day Boat Fluke topped with roasted grape tomatoes, garlic & basil, side of roasted local Delicata squash & red onion with Chef Tonia of George's of Galilee .

The fluke cooked on The Rhode Show was caught Thursday, September 28, and delivered right to George's. The firshermen are part of a group called Wild Rhody whose goal is to provide the freshest fish. They are part of a program called Trace and Trust that allows people to know exactly what they are having, where it was caught, who caught it and where its being served. Friday's fish ID is EL0545. Visit traceandtrust.com to learn more about it.

Ingredients:
4 – 6oz to 8oz fluke fillets
2 cups of grape tomatoes, cut in half
2 tablespoons of extra-virgin olive oil
2 cloves of garlic, minced
1 teaspoon of white balsamic vinegar
Pinch of red pepper flakes
½ bunch of fresh basil, chopped
1 lemon cut into quarters
Kosher salt & pepper

Directions:
Toss tomatoes with 1 tablespoon of olive oil, garlic, vinegar, pepper flakes & salt to taste.
Spread out on baking pan and roast for 15 minutes at 350 degrees.
Transfer to a bowl & toss in basil.
Brush the fish with remaining olive oil, place on sheet pan, season to taste with salt & pepper.
Cook the fluke at 350 for 7 to 8 minutes or until opaque along the edges and golden on the top.
Plate and top fish with a spoonful of roasted tomato mix.
Garnish with a sprig of fresh basil and a slice of lemon.
Serve with grilled fall vegetables & a glass of your favorite chardonnay.

Roasted Delicata Squash & Red Onion

Ingredients:
2 large delicate squash
1 medium red onion
2 tablespoons extra-virgin olive oil
¼ teaspoon of kosher salt
¼ teaspoon of fresh ground black pepper
1 teaspoon of chopped fresh rosemary
1 tablespoon of maple syrup
1 tablespoon of Dijon mustard

Steps:
Preheat oven to 425 F.
Cut squash in half lengthwise, scoop out the seeds, then cut the squash crosswise into ½ inch wedges.
Slice the red onion any way you like.
In a mixing bowl, toss the onion & squash in one tablespoon of extra-virgin olive oil, salt & pepper to taste.
Spread in an even layer in a shallow baking pan (1 inch deep).
Roast, stirring once or twice, until tender & beginning to brown, (about 30 minutes).
In a mixing bowl combine the tablespoon of extra-virgin olive oil, rosemary, Dijon mustard & maple syrup.
Remove squash & onions from oven, transfer to the mixing bowl & toss the vegetables with the dressing.
Place the vegetables onto a serving platter and serve with the roasted fluke.