Flounder Mediterranean
tomatoes, fillets, olives, wine, onion, capers, cheese, garlic, lemon juice, basil, seasoning
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 for Flounder Mediterranean Recipe
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. 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.
Read the full directions on Allrecipes.com
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