For the dense and crispy topping on this delectable dessert, more oats are used in place of less sugar. With cream, whipped cream, or ice cream on the side and a dusting of ground cinnamon on top, it is presented like a bottomless pie on a dish or plate.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 roma (plum) tomatoes
- 2 tablespoons extra virgin olive oil
- ½ Spanish onion, chopped
- 2 cloves garlic, chopped
- 1 pinch Italian seasoning
- 24 kalamata olives, pitted and chopped
- ¼ cup white wine
- ¼ cup capers
- 1 teaspoon fresh lemon juice
- 6 leaves fresh basil, chopped
- 3 tablespoons freshly grated Parmesan cheese
- 1 pound flounder fillets
- 6 leaves fresh basil, torn
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
- Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, 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.
- Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
- Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 778 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Cooked with sweet onion as I didn’t have Spanish. Also used a can of Rotelle as tomatoes are currently out of season. Otherwise, everything else was the same and came out perfectly.
Cooked recipe exactly as it was written taste very good
Loved it. I did tripled the garlic and then added 2 more cloves, lol. Made the sauce as directed and slid the fish under it and put the pan in the oven 12 min at 425. Served with Mediterranean lemon boiled potatoes. Absolutely delicious.
I made this recipe exactly as instructed and it is DELICIOUS!! A family hit- which is rare in my “picky shmicky” family. Oh wait- I did substitute white wine vinegar for the white wine. But used the exact measurements. I didn’t find it too salty at all. This is a new go-to recipe!
Big hit! We’re not big fish people, and everyone loved it. We had a guest and my teen wagers had a friend over and they all loved it. Only change was I excluded the capers because I didn’t have any. I also don’t know what they are lol.
My dish turned out well and the family loved the taste. I substituted the olives for black beans and used red onions instead of spanish onions. Otherwise, I followed the recipe as directed and the results were delicious!
Added mushrooms and feta cheese, replaced plum tomatoes with cherry tomatoes.
This was so much fun to make. I especially liked making the “sauce” for the top. I’m not a big fan of flounder, but I loved the sauce so much, that I will definitely be making it again, probably to try on-top of some tilapia or cod. I did have to leave the tomatoes in the boiling water longer than it said to get the skin to wrinkle. I found it helpful to use a knife to create just a small nick, so that I could then peel back the skin. A very low calorie, filling, healthy meal, that was just a burst of taste.
Followed the recipe and it turned out well. I will make it again
I usually make a recipe exactly the way that it is written the first time that I made it, but I didn’t. Used other reviewers’ suggestion and cooked the fish without the topping, just poured it over the fish when ready to eat. Also I omitted the onion and garlic due to stomach issues. It was good, made more sauce than needed for the fish but we can put it over rice. My sauce did not get thick but that could be because I made it in a saucepan instead of a skillet. Definitely make rice or pasta to go with this dish for the sauce. I will make it again. Thanks for the recipe.
Really good but I did change it up. I didn’t add the capers, lemon, Parmesan or olives. I sautéed the onion then added halved grape tomatoes, garlic, salt, Pepper, spinach and basil then removed from pan. I then dipped flounder fillets in egg whites and whole wheat Panko bread crumbs then sautéed them in a swirl of olive oil. Removed them from pan, deglazed with wine, then added everything back in. Only used one pan and the whole thing took about 20 minutes total. I know it’s completely different but it was delicious and way easier. Thanks for basic idea!
I made this dish with a harder flesh type of eel called Conger eel which has a delicate flavor and is found in the Atlantic and Mediterranean sea. I added Artichoke and red pepper flakes to the sauce to give it a little kick. It was fast to whip up and the flavor was superb and I will definitely be making this dish again. It would be perfect with shrimp as well or chicken, like a mediterranean style fricassee.
I have made this recipe many times and it’s on our regular rotation. I most often make it with cod and just increase the baking time by a few minutes because the cod fillers are usually thicker than flounder. Excellent recipe!thanks for sharing!
Fabulous recipe. I felt like a chef in an expensive restaurant serving this to my wife.
This recipes is sooooo good. My wife and I have raved about how good this tastes. I used a 14.5 oz can of diced tomatoes and yellow onion as that is what I had on hand for the roma tomatoes and spanish onion. It is so easy and quick to make. Broiled the flounder as I cooked the sauce. Ate the left overs the next day and it tasted better sitting over night. This is in our definately in our fish menu rotation.
Wow! We thought this was a well balanced dish and full of flavor. We’ll definitely be making this again!
I found the sauce to be delicious. I used regular olives though. Cooked it to the instructions and it was very good and juicy. Only problem was I didn’t make enough.
i liked this dish. despite the capers and olives, the flounder could still use some salt
Absolutely Delicious!!!!!
Tried this tonight – it was great!! Used what I had on hand – canned tomatoes, Parmesan in a shaker. Frozen flounder filets. I made the topping in the pan and then put it aside and used the same pan to quickly cook the fish then put the topping over. One pan diner. Really really good. Will definitely be making this again.
I’ve made this a couple of times now, and it is indeed delicious! The first time I used fresh tomatoes, the second time I had to resort to a can of fire roasted diced tomatoes, because I couldn’t find the tomatoes I was certain I’d picked up at the store. Oh, well. I thought it was definitely better with the fresh tomatoes. Like others, I also cooked the fish beforehand (sauteed in olive oil and a little butter), then kept it warm in the oven till the sauce was ready, covered it with the sauce and cooked it about 5 minutes more at the required temp. I think next time I will cook them separately on the stove top, rather than bake so the fish will have some crunch.