Flounder with Roasted Squash and Tomatoes

Preparation Instructions

1. Preheat the oven to 425 degrees. Roast squash on a sheet pan in olive oil for 15 minutes.

2. Lower the oven temperature to 375 degrees, and add the tomatoes, flounder and thyme to the sheet pan.

3.Continue cooking flounder and vegetables for 15-20 minutes, until fish is cooked through, squash is browned, and tomatoes begin to burst.

4. Season with salt and pepper to taste.

Ingredients

• 1 pack (2 filets total) of Morey’s Garlic and Herb Wild Flounder
• 2 tablespoons olive oil
• 2 crookneck squash, cut into chunks
• 2 green zucchini, cut into chunks
• ½ lb of cherry tomatoes on vine
• Fresh thyme sprigs
• Salt and pepper to taste