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« Recipe: Baked Flounder with Tomatoes and Basil »

Baked Flounder with Tomatoes and Basil

Adapted from Bon Appetit (Recipe credit: Chef Jason Alley, Comfort Restaurant, Richmond VA)

Yield: 4 servings


1 lb very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

2 Tbsp thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8 oz boneless flounder fillets


Preheat oven to 425 F.

Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer. Bake tomato mixture for 5 minutes.

Season fish with salt and pepper. Arrange fish in a single layer over the tomato mixture. Roast until fish just begins to flake, about 10 minutes.

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