Time
45 min
Serving
4 persons
Calories
282
Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.
Ingredients
- roma (plum) tomatoes: 5 piece
- Extra virgin olive oil: 2 Tbsp
- Spanish onion: 0.5 piece (chopped)
- garlic: 2 clove (chopped)
- pinch italian seasoning: 1 piece
- Kalamata olives, pitted and: 24 piece (chopped)
- white wine: 0.25 cup
- capers: 0.25 cup
- lemon juice: 1 tsp (fresh)
- leaves fresh basil: 6 piece (chopped)
- freshly grated Parmesan cheese: 3 Tbsp
- flounder fillets: 1 pound
- leaves fresh basil: 6 piece (torn)
Metric Conversion
Stages of cooking
-
Preheat oven to 425 degrees F (220 degrees C).
-
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.
-
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.
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Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
-
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork. cookin'mama
