Flounder with canned cherry tomatoes, olives and capers
I’m a big fan of canned cherry tomatoes, especially in the winter when fresh tomatoes are so tasteless. But I use them all year long too, in soups, sauces and other ways. They might be hard to find where you live, and if that’s the case, there are plenty of sources online to buy them. They’re definitely worth seeking with their intense, jammy flavor. With the Lenten season upon us, this makes for an easy and delicious Friday meal. It’s packed with flavor from not only the tomatoes, but also from the olives and capers. And it takes minutes to prepare and cook. Place everything in a parchment-lined tin or rimmed cookie sheet for easy cleanup. Pour a little olive oil over the parchment, place the fish over the oil, then season with salt and pepper. Spread some of the tomatoes on top, and cut up some olives (I used green olives but you could just as well use purple Kalamata olives or cured black Sicilian olives too.) Spread the olives and capers all over the fish, then add some herbs. I used oregano that I dried from my plants last summer, plus some fresh parsley. Give everything another little sprinkle of olive oil and place in the oven for five to six minutes, depending on the thickness of your fish.
You could use nearly any kind of fish filets for this recipe, from flounder, to sole, to snapper to branzino, If you use cod or a similarly thicker fish, you’ll need to keep it in the oven longer than six minutes. Use a wide spatula to transfer each filet to a serving platter, otherwise the pieces will break.
Serve with rice, pasta or quinoa to soak up all those healthy, delicious juices that come oozing out after it’s cooked.
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- one pound flounder, sole, branzino or snapper filets
- canned cherry tomatoes
- green olives
- olive oil
- salt, pepper
- dried oregano
- fresh parsley
- Preheat oven to 400 degrees F.
- Place a piece of parchment paper over a baking sheet and sprinkle a little olive oil over the paper.
- Season both sides of the fish with salt and pepper.
- Lay the fish over the olive oil and spread the cherry tomatoes, olives and capers on top, using as much or as little as you like.
- Sprinkle some dried oregano and fresh parsley over the fish and give everything another drizzle of olive oil.
- Bake for five to six minutes, or longer if your fish is thick.
- Serve with rice, noodles or quinoa.