Flounder Mediterranean

Name: Flounder Mediterranean
Total time: 45
Yield: 4
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

Recipe by MACKAPLAN3 from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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5 roma (plum) tomatoes
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2 tablespoons extra virgin olive oil
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0.5 Spanish onion, chopped
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2 cloves garlic, chopped
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1 pinch Italian seasoning
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24 kalamata olives, pitted and chopped
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0.25 cup white wine

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0.25 cup capers
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1 teaspoon fresh lemon juice
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6 leaves fresh basil, chopped
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3 tablespoons freshly grated Parmesan cheese
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1 pound flounder fillets
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6 leaves fresh basil, torn

Instructions

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.