Preheat oven to 425 degrees. Bring a saucepan of water to a boil.
Plunge tomatoes into the 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. Mix in wine, olives, garlic capers, lemon juice and 1/2 the
basil. Reduce heat, blend in Parmesean 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.
Originally Submitted
7/30/2011
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