INGREDIENTS
1 lb. very ripe tomatoes, cored, quartered (halved if small)
6 garlic cloves, minced
2 TBSP. extra-virgin olive oil
2 TBSP. fresh lemon juice
2 TBSP. thinly sliced fresh basil
Kosher salt
Pepper, freshly ground
4 flounder fillets
DIRECTIONS
Preheat oven to 425°.
Toss first 5 ingredients in a large baking dish.
Season with salt and pepper.
Spread out in an even layer.
Bake tomato mixture for 5 minutes.
Season fish with salt and pepper.
Arrange fish in a single layer over tomato mixture.
Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.
