INGREDIENTS
1 ½ TBSP. olive oil
4 cloves garlic, thinly sliced
2 (16 oz.) cans diced tomatoes
1 cup dry white wine
1 (2.25 ounce) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 flounder fillets
DIRECTIONS
In a large skillet, heat oil over medium heat.
Cook garlic in oil for 1 minute.
Stir in the diced tomatoes with juice, ¾ cup wine, black olives and corn.
When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish.
Cover, and cook 20 to 25 minutes. If the sauce begins to dry out, add an additional ¼ cup wine.
Serves 4.
