By Jim Casada

8 to 12 small flounder fillets with skin intact
Olive oil
4 green, yellow or red bell peppers, chopped
½ pound Portobello mushrooms, chopped
1 Vidalia onion, chopped
Salt and pepper

Heat ¼ inch olive oil in a large cast iron skillet over medium heat. Sauté the bell peppers, mushrooms and onion in the oil until softened. Use a slotted spoon to remove the vegetables to a plate, reserving the oil. Season the fillets with salt and pepper. Cook the fillets in the oil until light brown on both sides. Add the vegetables and cook for one minute longer.

—Jim Casada is the author of Field to Feast: The Remington Cookbook.