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Flounder Mediterranean Recipe

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This recipe for Flounder Mediterranean is from Manchester Veterans Affairs Medical Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 Roma (plum) tomatoes
2 T. extra virgin olive oil
1/2 Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
1/4 c. white wine
24 Kalamata olives, pitted and chopped
4 T. capers
1 tsp. fresh lemon juice
6 leaves fresh basil, chopped
3 T. freshly grated Parmesan cheese
1 lb. flounder fillets
6 leaves fresh basil, torn

Directions:
Directions:
Preheat oven to 425º.

Bring saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.

Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes. (Make sure to reduce sauce or fish will become mushy.)

Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

 

 

 

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