Flounder Mediterranean

Name: Flounder Mediterranean
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

13 ingredients

5 steps

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.