INGREDIENTS
1 1/4 lbs. new potatoes, cut into 1/2 inch pieces
2 TBSP. extra-virgin olive oil
3 tsp. chopped fresh thyme
Salt and pepper, to taste
Cooking spray
2 cups cherry tomatoes
1/4 cup pitted kalamata olives
2 TBSP. capers, drained
3 cloves garlic, smashed
1/4 cup white balsamic vinegar or white wine
4 flounder fillets
DIRECTIONS
Preheat oven to 400 degrees.
Toss the potatoes with 1 TBSP. olive oil, 1 tsp. thyme, salt and pepper to taste in a bowl.
Coat a trimmed baking sheet with cooking spray; add the potatoes and spread in an even layer.
Roast until browned and crisp, tossing halfway through, about 35 minutes.
Toss the tomatoes, olives, capers and garlic with 1 tsp. olive oil, 2 TBSP. vinegar and 1 tsp. thyme in a bowl.
Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer.
Roast until softened, 15 minutes.
Mix the remaining 2 tsp. olive oil and 1 tsp. thyme, 2 TBSP. vinegar, salt and pepper to taste in a bowl; brush on fish.
Place the fillets on top of the roasted tomato mixture and return to the oven for about 10 minutes.
Divide among plates and serve with the potatoes.
Serves 4.
