INGREDIENTS
1/4 cup olive oil
2 lbs. flounder
1/2 cup chopped fresh parsley
1/2 tsp. dried crushed red pepper
4 cup cherry tomatoes, halved
1 cup Kalamata olives or brine cured black olives, chopped
6 garlic cloves, minced
DIRECTIONS
Heat olive oil in heavy large skillet over medium-high heat.
Sprinkle fish with salt and pepper.
Add half of the fish to the skillet and saute until just opaque in center, about 3 minutes each side.
Transfer fish to platter.
Repeat with remaining fish.
Add parsley and crushed red pepper to same skillet; saute 1 minute.
Add tomatoes, olives and garlic; saute until tomatoes are soft and juicy, 2 minutes.
Season with salt and pepper; spoon over fish.
Serves 4.
