INGREDIENTS
4 large Roma tomatoes
Kosher salt
Ground pepper
Bread crumbs
1 TBSP. olive oil
2 flounder fillets
6 oz. feta cheese
Basil leaves, sliced thin
4 green onions, white part only
1 handful salad greens
1/4 cup extra virgin olive oil
DIRECTIONS
Cut the tomatoes in half lengthwise and remove seeds.
Season with the Kosher salt and cover with a little bit of bread crumbs.
Drizzle with 1 TBSP. of olive oil and place in the oven at 475 degrees for 20 to 25 minutes.
Season the flounder on both sides with salt and pepper and set aside.
Slice the basil leaves in thin pieces and toss with the salad greens.
Add the sliced green onion and the feta.
Mix all in a bowl with 1/4 cup of extra virgin olive oil and set aside.
Place the fish in a saute pan coated with olive oil.
Cook the fish on both sides until crisp and golden brown.
Set the roasted tomatoes on the bottom of the serving plates.
Set the fish on top and cover with some salad greens.
Drizzle the plate with extra virgin olive oil.
Serves 2.
