INGREDIENTS
4 tsp. olive oil, divided
3 garlic cloves, finely minced
1 lb. button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 TBSP. fresh thyme, stem removed, chopped
1 TBSP. fresh basil, finely chopped
4 skinless flounder fillets
Salt and pepper
DIRECTIONS
Heat 2 tsp. olive oil in a large non-stick skillet over medium-high heat.
Add garlic and a single layer of mushrooms; cook without stirring, until the mushrooms become red-brown on one side.
Flip and cook 5 more minutes.
Add tomatoes, olives and herbs and stir for another 2 minutes until juice is evaporated.
Remove from heat, place in a bowl, cover with foil to keep warm.
In the same skillet, heat remaining 2 tsp. olive oil.
Season the fillets with salt and pepper on both sides and place in skillet.
Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes.
Return vegetables and herbs to skillet to warm.
Serves 4.
