Baked Flounder with Tomatoes and Basil


1 pound very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8 ounce boneless flounder fillets


Preheat oven to 425.  Toss first 5 ingredients in a large baking dish. Spread out in an even layer.

Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture.

Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.


Recipe courtesy of Tradewinds Magazine.