French-Style Flounder

Name: French-Style Flounder
Ingredients: 1/2 pound flounder or any other thin, fresh white fish filet; 1 handful grape or cherry tomatoes - organic if possible; 1 handful olives - I used two types of french cured olives with pits, without vinegar; good quality olive oil; sea salt and pepper, or I used a blend of sea salt with french herbs that I like

5 ingredients

10 steps

Ingredients

1/2 pound flounder or any other thin, fresh white fish filet
1 handful grape or cherry tomatoes - organic if possible
1 handful olives - I used two types of french cured olives with pits, without vinegar
good quality olive oil
sea salt and pepper, or I used a blend of sea salt with french herbs that I like

Directions

1

I used an oven-safe multi-clad saute pan, about 12 inches across, and it worked perfectly. I'm sure a sheet pan would work as well.
2

1. rinse the fish and pat dry with paper towels
3

2. heat the oven to 350/375
4

3. pour a little olive oil in the pan
5

4. dust both sides of the fish with the sea salt/pepper/herbs if you have them
6

5. slice cherry tomatoes in half, drop them in
7

6. drop in olives, pits intact
8

7. dribble olive oil and a sprinkling of salt over the tomatoes
9

8. place in the oven until done to your liking - 15-20 minutes.
10

It's best when it's just cooked through and very tender, but I accidentally left it in a bit longer and it was still delicious!