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Flounder Puttanesca

Flounder Puttanesca

Ingredients

  • Four 5 oz flounder fillets*
  • Cooking spray
  • 1 1/2 tsp Olive Oil
  • 1 cup Yellow Onions, Thinly Sliced
  • 1 tbs Garlic, Minced
  • 1/4 tsp Dried Oregano
  • One 28 oz. Canned Whole Tomatoes, Drained
  • 1/3 cup Chopped Kalamata Olives**
  • 2 tbs Capers
  • 1/4 c Parsley, Chopped

Instructions

    1. Heat a non-stick pan over medium-high heat. Coat pan with coking spray. Gently add the fish and cook for 5 minutes on each side or until fish flakes easily with a fork. Set aside.
    2. Heat oil in a non-stick pan, add the sliced onions, cook for 4 minutes or until soft. Add the garlic, oregano and tomatoes. Bring to a boil, reduce heat and simmer for about 5 minutes, stirring frequently. Add the olives and capers.
    3. Place the flounder on a plate, spoon the tomato mixture over the fish.
    4. Garnish with chopped parsley.

    * Grouper can be used in place of the flounder.
    ** Green, Greek or whatever olives are handy can be used in place of kalamata olives.