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Ingredients

5 roma (plum) tomatoes 2 tablespoons extra virgin olive oil ½ Spanish onion, chopped 2 cloves garlic, chopped 1 pinch Italian seasoning 24 kalamata olives, pitted and chopped ¼ cup white wine ¼ cup 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

Nutrition Info

281.6 calories carbohydrate: 8.2 g cholesterol: 63.5 mg fat: 15.4 g fiber: 1.8 g protein: 24.4 g saturatedFat: 2.7 g servingSize: - sodium: 777.5 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

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. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
Heat olive oil in a skillet over medium heat, saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning, cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, 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. Pour sauce over the fillets and top with remaining basil leaves.
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

4 servings

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.