INGREDIENTS
2 lbs. of flounder fillets
Extra virgin olive oil
Salt and pepper to taste
For the tomatoes:
3 TBSP. olive oil
3 cloves garlic, minced
1 can (28 ounce) tomatoes
4 ounces kalamata olives, halved
2 TBSP. basil leaf, chopped
2 TBSP. capers, rinsed
Red pepper flakes to taste
DIRECTIONS
Coat the fillets with olive oil and season with salt and pepper.
Roast in a 350 degree oven for 20 to 25 minutes or until internal temperature reaches 135 degrees.
In a 12-inch skillet over medium-low flame, heat the olive oil and garlic. Cook for 1 minute; do not let the garlic brown.
Add tomatoes and juices, olives, capers and red pepper flakes.
Bring sauce to a brisk simmer and cook about
8 minutes, stirring frequently.
Spoon sauce over fish.
