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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable. Ingredients:
5 roma (plum) tomatoes |
2 tablespoons extra virgin olive oil |
1/2 spanish onion, chopped |
2 cloves garlic, chopped |
1 pinch italian seasoning |
1/4 cup white wine |
24 kalamata olives, pitted and chopped |
4 tablespoons 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, and remove skins. Chop, and set aside.
3. Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, 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. Cover with the sauce, and top with remaining basil leaves.
5. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
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