Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
3 tablespoons olive oil
4 flounder fillets, about 1 1/2 lb. total
Salt and pepper
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1/2 cup finely chopped fresh parsley
2 tablespoons capers, drained and rinsed
How to Make It
Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Pat fish dry and season on both sides with salt and pepper. Cook half of fillets, turning once, until opaque and lightly browned, 4 to 6 minutes total. Transfer to a plate and tent with foil to keep warm. Repeat with 1 Tbsp. oil and remaining fillets.
Add remaining 1 Tbsp. oil to skillet. Add garlic and sauté until fragrant, about 30 seconds. Stir in tomatoes, parsley and capers. Cook, stirring, until tomatoes have softened, 3 to 4 minutes. Season with salt and pepper, spoon over fish and serve.
This was one of the easiest and most delicious fish recipes I have ever made. The combination of garlic and capers is what really pushed the flavor over the edge. I didn't have fresh parsley so I used dried. Also, the next time I make it, I think I'll deglaze the pan with a little wine.
It's definitely a keeper!
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