Mediterranean Baked Flounder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large flounder fillets
• 5 plum tomatoes
• 1/2 spanish onion, chopped
• 2 garlic cloves
• 20 kalamata olives, pitted and chopped
• 2 tablespoons capers
• 1 lemon
• 1/4 cup wine
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon italian seasoning
• 1 bunch fresh basil
• 3 tablespoons fresh grated parmesan cheese
• 1 dash kosher salt
• 1 dash of fresh ground black pepper

Recipe

• 1 preheat oven to 425 degrees f.
• 2 blanch tomatoes. to do this bring a pot or deep sauce pan of water to a boil. places tomatoes in the boiling water for about 30 seconds. remove and immediately put them in a bowl of ice water. let them chill, you will start to see the skins pull away from the meat. after a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. skins should come off easily.
• 3 chop tomatoes into desired size and set aside.
• 4 put 1 tablespoon of oil in a large saucepan. place minced garlic and copped onion in the pan. cook over med. heat until onions become translucent (about 5 min). add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves (copped). let stew covered for 5 minutes. then uncover and add parmesan cheese, salt, pepper and italian seasoning. reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes).
• 5 in a glass baking dish place 1 tablespoon of olive oil. gently lay cleaned fish into dish. cut lemon in half and squeeze fresh lemon on top of fish. put a dash of salt and pepper onto each fillet. put in over and bake for 12 minutes or until fish is easily flaked with a fork.
• 6 remove fish from oven. plate and place tomato sauce over fish. garish with a fresh basil leave, and a slice of lemon. add a bit of fresh grated parmesan on top if desired.