This is one of those recipes I’ve been making for years- a really lovely and simple fish - and a great thing to do with those first few cherry tomatoes out of the garden!
makes four servings
tomato and basil cream:
2 cups diced seeded vine ripened tomatoes
6 tablespoons olive oil
1/4 cup finely chopped shallots
1/4 cup chopped fresh basil
1/4 cup freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
2 tablespoons white wine
four 5-6 ounce flounder filets
1/4 cup olive oil
to make the tomato and basil cream:
In a medium size bowl, combine the tomatoes, shallots, basil, lemon, salt and pepper. Cover and let stand at room temperature for at least one hour and up to six.
Preheat the oven to 450 degrees.
In a medium size saucepan, combine the cream and the wine and bring to a boil, uncovered, over high heat. Reduce the heat to medium and simmer for 3 minutes. Remove from the heat, add the reserved tomato basil mixture, cover and set aside.
to make the flounder:
Brush both sides of each filet with the olive oil and place in a large shallow casserole dish. Bake uncovered for 8-10 minutes, or until the fish is opaque. Remove from the oven and pour the tomato basil cream evenly over the fish in the casserole dish. Serve immediately.