Baked Flounder with Tomatoes and Basil
Adapted from Bon Appetit (Recipe credit: Chef Jason Alley, Comfort Restaurant, Richmond VA)
Yield: 4 servings
Ingredients
1 lb very ripe tomatoes, cored, quartered (halved if small)
4 garlic cloves, minced
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp thinly sliced fresh basil
Kosher salt, freshly ground pepper
4 6-8 oz boneless flounder fillets
Instructions
Preheat oven to 425 F.
Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer. Bake tomato mixture for 5 minutes.
Season fish with salt and pepper. Arrange fish in a single layer over the tomato mixture. Roast until fish just begins to flake, about 10 minutes.
