Oven-Roasted Mediterranean Flounder
With Wild Flounder Garlic & Herb
Roasted in a zesty tomato sauce, this one-skillet flounder dish with olives and artichokes is loaded with comforting Mediterranean flavors and is sure to wow any hungry crowd.
- Serving Size: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Preparation Instructions
1. Preheat oven to 425°F. In large baking dish, toss together tomatoes, artichokes, green olives, kalamata olives, pepperoncini peppers, oil, garlic, oregano, and the marinade from the pouch. Bake for 20 minutes or until vegetables are tender and mixture is starting to bubble.
2. Nestle fillets in the sauce. Bake for 15 to 20 minutes or until fish is cooked through and flakes easily.
3. Sprinkle with parsley before serving.
Tips
Serve with rice or potatoes or even grilled crusty bread.
For variation, add or substitute any of the following add-ins to the sauce with the olives: 1/2 cup chopped roasted red bell peppers, 2 tbsp drained capers or 1 tbsp anchovy paste.
Ingredients
- 4 fillets Morey’s Wild Flounder Garlic & Herb, thawed according to package instructions
- 2 cups halved cherry tomatoes
- 1 cup drained marinated artichoke hearts
- 1/2 cup pitted green olives
- 1/2 cup pitted kalamata olives
- 1/2 cup pepperoncini peppers
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 1/2 Tsp. dried oregano
- 2 Tbsp. finely chopped fresh parsley
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