INGREDIENTS
4 flounder fillets
Salt and pepper to taste
1/2 cup parmesan grated
2 cups tomato, diced
1 tsp. balsamic vinegar, optional
1/4 cup basil pesto
DIRECTIONS
Season the fillets with salt and pepper.
Sprinkle on the parmesan and broil until the parmesan is golden brown and the fish is no longer translucent, about 10-12 minutes.
Toss the tomato in the balsamic vinegar, salt and pepper and let sit while the fish cooks.
Serve the fish topped with pesto and diced tomatoes.
Serves 4.
