Summertime Grecian flounder
"Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!"
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 5 Plum (Romtomatoes
- 2 tablespoons extra virgin olive oil
- 1/2 onion chopped
- 3 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 Parmesan cheese freshly grated is best
- 1 pound flounder fillets
- 6 leaves fresh basil torn
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.