Searching on Allrecipes.com, I came across this amazing recipe that caught my attention.
I have never cooked Mediterranean before and so I was very tempted to give it a try. There are some slight modifications, but I followed the original recipe pretty much.
- 6 plum tomatoes
- 2 tbsp extra virgin olive oil
- 1/2 spanish onion, chopped
- 2 cloves of garlic, chopped (I love garlic, so I used like 6 cloves instead)
- About 6 leaves of fresh basil, chopped
- About another 6 leaves fresh basil, torn
- 4 tablespoons capers
- 3 tbsp grated Parmesan cheese
- 24 Kalamata olives, pitted and chopped
- 1 tsp Lemon juice
- 1 pinch Italian seasoning
- 1/4 cup white wine
- 6 flounder fillets
(I’m using frozen flounder just for convenience. I do like the way they package the flouder fillets individually.)
- Preheat oven to 425 degrees F.
- Preparation with the tomatoes: 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.
The dish looks great straight out of the oven. What else better to serve it with than some multigrain pilaf.
Here’s the Flounder Mediterranean served with Pilaf!
This recipe is a must try. I was so happy with the way it came out. The dish is light and absolutely delightful. Super tasty!!!