Baked Flounder with Tomatoes, Basil and Arugula
1 medium onion, sliced1 pound tomatoes, chopped (plum or roma work well)
3 cloves fresh garlic, minced
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
2 tablespoons of fresh chopped basil
1 bunch of Arugula (optional)
4, 6 ounce flounder fillets
Salt and pepper
Additional olive oil to cook onions and to coat fish
In a medium sized pan, sauté sliced onion in extra virgin olive oil over medium heat until almost caramelized, then set aside. Toss the next 5 ingredients in a large baking dish. Add salt and pepper to taste. Bake in a 425 degree oven for 5 minutes.
While the sauce is cooking, season fillets on both sides with a light coating of olive oil and salt/pepper to taste. Remove tomato sauce from oven after 5 minutes; add sautéed onions, and the fish on top in a single layer. Place baking dish in a 425 degree oven and bake for about 10 minutes or until fish flakes easily. This amount of time works well for fillets around ¾” thick, so adjust accordingly for thinner or thicker fillets.
Place a small bunch of arugula on each plate, and then serve the tomato sauce mixture and flounder on top of the arugula. The heat from the mixture will soften the arugula just slightly.