©Romulo Yanes
This baked flounder is so easy, so flavorful, and so ready to land on your dinner table. Pro tip: The recipe works best in summer when tomatoes are ripe and abundant.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
1
pound very ripe tomatoes, cored, quartered (halved if small)
4
garlic cloves, minced
2
tablespoons extra-virgin olive oil
2
tablespoons fresh lemon juice
2
tablespoons thinly sliced fresh basil
Kosher salt, freshly ground pepper
4
6-8-oz. boneless flounder fillets
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.
Step 2
Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.
Nutrition Per Serving
One serving contains: Calories (kcal) 271.9 %Calories from Fat 31.2 Fat (g) 9.4 Saturated Fat (g) 1.6 Cholesterol (mg) 106.4 Carbohydrates (g) 5.5 Dietary Fiber (g) 0.9 Total Sugars (g) 2.5 Net Carbs (g) 4.6 Protein (g) 38.8 Sodium (mg) 180.3