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Flounder Mediterranean
Flounder Mediterranean
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Flounder baked in zesty Parmesan tomato sauce with Italian herbs, olives, and white wine.
Ingredients:
  • 5 roma (plum) tomatoes
  • 2 tablespoons extra virgin olive oil
  • 0.5 Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 1 pinch Italian seasoning
  • 24 kalamata olives, pitted and chopped
  • 0.25 cup white wine
  • 0.25 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
Instructions:
  • Preheat your oven to 425°F (220°C) for the perfect cooking temperature.
  • Boil a saucepan of water. Briefly immerse tomatoes in the boiling water, then transfer them to a bowl of ice water. Peel off the skins, chop the tomatoes, and set aside.
  • In a skillet over medium heat, saute onion in olive oil until tender, about 5 minutes. Add tomatoes, garlic, and Italian seasoning, and cook until tomatoes are tender, 5 to 7 minutes. Stir in olives, wine, capers, lemon juice, and half of the basil. Reduce heat, blend in Parmesan cheese, and cook until the sauce thickens, about 15 minutes.
  • Lay the flounder in a shallow baking dish, smother it with the flavorful sauce, and garnish with the remaining fresh basil leaves for a burst of freshness.
  • Bake in the preheated oven for 12 minutes, or until the fish easily flakes with a fork.

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