INGREDIENTS
1 TBSP. extra-virgin olive oil
1 1/2 cups chopped onion
3 cups chopped tomato
1/4 cup dry white wine
2 tsp. fresh oregano, divided
1 tsp. red wine vinegar
3/8 tsp. kosher salt, divided
1/4 tsp. ground black pepper
Dash of crushed red pepper
4 flounder fillets
1 TBSP. chopped fresh parsley
1/2 cup feta cheese, crumbled
DIRECTIONS
Preheat oven to 400 degrees.
Heat a large ovenproof skillet over medium heat.
Add oil to coat.
Add onion; saute 5 minutes or until tender.
Stir in the tomato, wine, 1 tsp. oregano, vinegar, 1/8 tsp. salt, black pepper and crushed red pepper; bring to a simmer.
Cook 3 minutes, stirring occasionally.
Sprinkle fish evenly with remaining 1/4 tsp. salt.
Gently place fish in the tomato mixture.
Bake for 18 minutes or until fish flakes easily with a fork.
Sprinkle with the remaining 1 tsp. oregano, parsley and feta.
Serves 4.
