Flounder Mediterranean
Ingredients
- 5 Roma tomatoes (plum)
- 2 tbsp olive oil extra virgin
- 1/2 Spanish onion chopped
- 2 cloves garlic chopped
- 1 pinch Italian seasoning
- 24 kalamata olives pitted and chopped
- 1/4 cup white wine
- 1/4 cup capers
- 1 tbsp lemon juice fresh
- 6 leaves fresh basil, chopped
- 3 tbsp cheese freshly grated Parmesan
- 1 pound flounder fillets
- 6 leaves fresh basil, torn
Notes
Preheat oven carefully to 425 degrees F (220 degrees C).
Take a saucepan of water to a boil. Plunge the tomatoes inside the boiling water and immediately transfer to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
Heat the olive oil properly in a skillet over medium temperature; sauté onion until tender, about 5 minutes. Stir in garlic, tomatoes, and Italian seasoning; cook until vegetables are tender, 5 to 7 minutes. Mix in olives, wine, lemon juice, capers, and 1/2 the basil. Decrease heat, blend in Parmesan cheese and cook until the mixture is reduced to a thick sauce, about 15 minutes.
Place the flounder in a shallow baking dish — drain sauce over the fillets and top with resting basil leaves.
Bake it 12 minutes in the preheated oven, until fish has easily flaked with a fork.
Nutrition Facts (Per Serving): Calories 263, Carbohydrates 19g, Protein 33g, Fat 1g
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