INGREDIENTS
2 TBSP. capers
1 TBSP. olive oil
1 pint cherry tomatoes
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup thinly sliced fresh basil
1 cup panko bread crumbs
1 TBSP. chopped fresh parsley
2 tsp. chopped fresh thyme
4 skinless flounder fillets
Cooking spray
1/4 tsp. salt
1/4 tsp. black pepper
2 TBSP. olive oil, divided
DIRECTIONS
Preheat oven to 400 degrees.
Combine the first 3 ingredients in a large ovenproof skillet; toss to coat.
Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.
Bake 400 degrees for 20 minutes.
Remove from oven; top with basil.
Combine panko, parsley and thyme in a shallow dish.
Coat fillets with cooking spray; sprinkle with 1/4 tsp. salt and1/4 tsp. pepper.
Dredge fillets in panko mixture.
Heat 1 TBSP. oil in a nonstick skillet over medium-high heat.
Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of doneness.
Repeat with remaining oil and fillets.
Serves 4.
