Flounder Mediterranean recipe

4 servings

5 roma (plum) tomatoes

2 tablespoons extra virgin olive oil

1/2 Spanish onion, chopped

2 cloves garlic, chopped

1 pinch Italian seasoning

1/4 cup white wine

24 kalamata olives, pitted and chopped

4 tablespoons capers

1 teaspoon fresh lemon juice

6 leaves fresh basil, chopped

3 tablespoons freshly grated Parmesan cheese

1 pound flounder fillets

6 leaves fresh basil, torn

Preheat oven to 425 degrees F (220 degrees C).

Bring a saucepan of water to a boil.

Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water.

Drain, and remove skins.

Chop, and set aside.

Heat olive oil in a skillet over medium heat, and saute onion until tender.

Stir in garlic and Italian seasoning.

Stir in tomatoes, and cook until tender.

Mix in wine, olives, capers, lemon juice, and 1/2 the basil.

Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.

Place flounder in a shallow baking dish.

Cover with the sauce, and top with remaining basil leaves.

Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.