DIRECTIONS
Slowly caramelize the onions in a pan with a bit of butter and oil, about 20 to 30 minutes.
In a cold saute pan, cook the bacon until it turns golden brown, but not too crispy.
Transfer the bacon and fat to a heat-proof container and set aside.
Lightly dredge the fillets in flour; shake off any excess.
Pour half the bacon fat back into the saute pan you cooked the bacon in.
Bring heat up until it starts to sizzle, then add the flounder.
Cook for 2-3 minutes.
Flip the fillets over and cook for another couple of minutes until golden brown.
Remove fish and set aside.
Pour the rest of the bacon fat back into the pan and add rest of butter.
When the butter foams, add the sliced tomatoes, lemon juice and capers.
Cook 1 minute; add red onions and diced bacon.
Return the fillets to the pan and heat through for 30 seconds. Remove from heat.
Gently remove fish from the pan, plate them, topped generously with the bacon, onion and tomato mixture.
Serves 4.