Ingredients
For sauce
2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, thinly sliced
3 diced tomatoes
1/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon black pepper
½ cup fresh basil, cut into fine strips
1 TBSP. fresh lemon juice
¼ cup black olives(such as Kalamata)
For flounder
1/2 cup fine dry bread crumbs
3 tablespoons unsalted butter, well softened
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-oz) pieces skinless flounder or sole fillet
2 tablespoons dry white wine
Directions
- Preheat oven to 425°F.
- Make sauce: Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes, olives, lemon juice and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart wide shallow baking dish. Sprinkle with salt and pepper as needed and basil
- Prepare flounder: Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, top of sauce. Gently press bread crumbs onto flounder.
- Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
