Crispy Flounder and Roasted Tomatoes

Ingredients

• 2 tablespoons capers
• 1 tablespoon olive oil
• 1 pint cherry tomatoes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 4 (6-ounce) skinless flounder fillets
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients in a large ovenproof skillet; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes. Remove from oven; top with basil.
3. 3. Combine panko, parsley, and thyme in a shallow dish. Coat fillets with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in panko mixture. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of doneness. Repeat procedure with remaining oil and fillets.