Flounder Mediterranean

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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.)


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Heat olive oil in a skillet over medium heat, and saute onion until tender.
  4. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender.
  5. 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.
  6. Place flounder in a shallow baking dish.
  7. Cover with the sauce, and top with remaining basil leaves.
  8. 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!!!

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