Ingredients

• 5 romas (plum) tomatoes
• 2 tablespoons extra virgin olive oil
• 0.5 Spanishs onion , chopped
• 2 cloves garlic , chopped
• 1 pinch Italian seasoning
• 24 kalamatas olives , pitted and chopped
• 0.25 cups white wine
• 0.25 cups 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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 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. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
3. 3 Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, 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. 4 Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
5. 5 Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition per serving