Flounder Mediterranean
Description
Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
Ingredients
•
5 roma (plum) tomatoes
•
2 tablespoons extra virgin olive oil
•
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 teaspoon fresh lemon juice
•
6 leaves fresh basil, chopped
•
3 tablespoons freshly grated Parmesan cheese
•
1 pound flounder fillets
•
6 leaves fresh basil, torn
Directions
1
Preheat oven to 425 degrees F (220 degrees C).
2
Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
3
Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
4
Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
5
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.