INGREDIENTS
5 roma tomatoes
2 TBSP. olive oil
1/2 onion, chopped
2 cloves garlic, chopped
Pinch Italian seasoning
1/4 cup white wine
24 Kalamata olives, pitted and chopped
4 TBSP. capers
1 tsp. fresh lemon juice
6 basil leaves, chopped
3 TBSP. parmesan cheese
1 lb. flounder fillets
DIRECTIONS
Preheat oven 425 degrees.
Bring a saucepan of water to a boil.
Plunge tomatoes into the water; boil 30 seconds and immediately remove to a bowl of ice water.
Drain, remove skins, chop and set aside.
Heat olive oil in a skillet; sauté onion until tender.
Stir in garlic and Italian seasoning.
Stir in tomatoes; cook 2 minutes.
Mix in the wine, olives, capers, lemon juice and 1/2 of the basil.
Reduce heat, blend in parmesan cheese and cook until mixture is reduced to a thick sauce; about 15 minutes.
Place flounder in a shallow baking dish; cover with sauce and top with remaining basil leaves. Bake 12 minutes.
Serves 4.
