SHEET PAN FLOUNDER AND SHRIMP WITH TOMATO LEMON BEURRE BLANC SAUCE
1 stick butter
½ cup dry white wine
6 large garlic cloves, chopped
3 cups cherry or grape tomatoes, cut in half
¼ cup parsley, chopped (plus 1 tablespoon for garnish)
2-2 ½ pounds flounder or sole filets, skinned
1 pound large raw shrimp, peeled and deveined.
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to 400 degrees.
Combine the butter, wine, and garlic in a large saucepan and cook over medium high heat, stirring as butter melts. Cook for 3 minutes letting the sauce lightly boil and reduce. Add the tomatoes to the pan and cook for another 3 minutes. Stir in the parsley.
Cover a large, rimmed sheet pan with aluminum foil. Lay the flounder filets on the pan and then place shrimp around the filets. Season with the salt and pepper.
Pour the tomatoes and sauce evenly over the fish and shrimp. Bake for 10-12 minutes until the shrimp are pink and curled and the fish is cooked through and flakes easily with a fork.
Serve hot over rice to soak up all of that yummy sauce. Garnish with more parsley.