FRENCH-STYLE FLOUNDER

FRENCH-STYLE FLOUNDER image

Yield 2 servings

Number Of Ingredients 5

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1/2 pound flounder or any other thin, fresh white fish filet
1 handful grape or cherry tomatoes - organic if possible
1 handful olives - I used two types of french cured olives with pits, without vinegar
good quality olive oil
sea salt and pepper, or I used a blend of sea salt with french herbs that I like

Steps:

I used an oven-safe multi-clad saute pan, about 12 inches across, and it worked perfectly. I'm sure a sheet pan would work as well. 1. rinse the fish and pat dry with paper towels 2. heat the oven to 350/375 3. pour a little olive oil in the pan 4. dust both sides of the fish with the sea salt/pepper/herbs if you have them 5. slice cherry tomatoes in half, drop them in 6. drop in olives, pits intact 7. dribble olive oil and a sprinkling of salt over the tomatoes 8. place in the oven until done to your liking - 15-20 minutes. It's best when it's just cooked through and very tender, but I accidentally left it in a bit longer and it was still delicious!