Pre heat your oven to 400 degrees F.
Rinse and dry the fresh vegetables.
Cut the baguette in half lengthwise.
Peel the garlic and set aside.
Remove and discard the husks and silks of the corn.
Cut the corn kernels off the cob; discard the cob.
Large dice the tomatoes.
Cut off and discard the ends of the cucumber; dice.
Remove and discard the shishito pepper stems; halve the
shishitos on an angle.
Pick the basil leaves off the stems; discard the stems.
Using the flat side of your knife, smash the olives; remove
and discard the pits, then roughly chop.
Peel and thinly slice the shallot; place in a bowl with the
red wine vinegar.
Make Garlic Croutons:
Place the baguette halves on
a sheet pan, cut sides up; drizzle with olive oil and season with salt and
pepper.
Toast in the oven 8 to 10 minutes, or until golden brown and
crispy.
Remove from the oven.
When cool enough to handle, rub the cut sides of the toasted
baguette halves with the garlic clove;
set garlic cloves aside.
Transfer to a clean, dry work surface.
Large dice the baguette halves.
Cook
Corn:
While the baguette halves toast, in a medium pan (nonstick, if you have one),
heat 2 teaspoons of olive oil on medium-high until hot.
Add the corn; season with salt and pepper.
Cook, stirring occasionally, 2 to 4 minutes, or until softened.
Transfer to a large bowl.
Cook
Shishto Peppers:
In the pan used to cook the corn, heat 2 teaspoons of olive oil on
medium-high until hot.
Add the shishito peppers; season with salt and pepper.
Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides.
Transfer to the bowl of cooked corn.
Cook
the Flounder:
Pat the flounder dry with paper towels; season with salt and
pepper on both sides.
Mash garlic cloves, finely chop.
In the pan used to cook the shishito peppers, and garlic, heat 2 teaspoons
of olive oil on medium-high until hot.
Add the seasoned flounder, skin sides down first.
Cook 3 to 5 minutes per side, or until lightly browned and cooked to your
desired degree of doneness.
Make
the Panzanella:
Add the garlic croutons, tomatoes, cucumber, olives
and basil to the bowl of cooked corn and shishito
peppers; season with salt and pepper.
Add the shallot-vinegar mixture and a drizzle of olive oil.
Toss to thoroughly combine and season with salt and pepper to taste.
Divide the cooked flounder and panzanella
between 4 plates, sprinkle toasted sesame seeds on top and serve.
