INGREDIENTS
2 TBS. olive oil
1 lb. small white potatoes, cut into quarters
2 large Italian frying peppers, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
3 cloves garlic, diced
4 flounder fillets, 3/4 inch thick
1/4 cup pitted kalamata olives, chopped
2 plum tomatoes, seeded and cut into 1/4 inch wedges
2 TBS. lemon juice
1/4 cup chopped parsley
DIRECTIONS
Heat oven to 400 degrees.
Grease a 2 quart casserole with 1 TBS. of the olive oil.
Spread potatoes and peppers over bottom of the dish.
Season with 1/8 tsp. each of salt and pepper.
Bake for 35 minutes until potatoes are tender.
Scatter garlic over potatoes and peppers.
Season fish with remaining 1/8 tsp. each of salt and pepper and place on top of the potatoes.
Distribute olives and tomatoes over the casserole.
Drizzle with lemon juice and remaining 1 TBS. olive oil, sprinkle with parsley.
Bake for 25 minutes or until fish flakes easily when tested with a fork.
Serves 4.
