you will need these ingredients in the following quantities :

2 tablespoons extra-virgin olive oil
4 (8-ounce) flounder fillets
Salt and pepper
1 pound asparagus, trimmed and cut into 1-inch lengths
1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
1/2 cup jarred roasted red peppers
1/2 cup alfredo pastae sauce, store bought
Fresh basil, for garnish

Cooking Recipe:

Preheat oven to 450 degrees F.

Pour oil into a 13 by 9-inch baking dish. Arrange fishh over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fissh warm. Remove asparagus and reserve.

Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.

For the fries:
1 gallon safflower oil
4 large Russet potatoes
Kosher salt

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

Cooking Recipe:

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven (either gas or electric makes no difference) over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk (beat lightly with a whisking utensil called a whisk, often springy looking) together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.