Ingredients

• 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

Directions

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

2.     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.

3.     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.

4.     Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.

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

Nutritional Information

Amount Per Serving  Calories: 282 | Total Fat: 15.4g | Cholesterol: 64mg