Serve this delicious dish with white rice and green vegetables.

Ingredients of the Recipe:

5 roma tomatoes, 2 tablespoons extra virgin olive oil, 1/2 Spanish onion chopped, 2 cloves garlic chopped, 1 pinch Italian seasoning, 1/4 cup white wine, 24 kalamata olives pitted and chopped, 4 tablespoons capers, 1 teaspoon fresh lemon juice, 6 leaves fresh basil chopped, 3 tablespoons freshly grated Parmesan cheese, 1 pound flounder fillets and 6 leaves fresh basil torn.

Method of Preparation:

Heat up the oven to 425 degrees F. Boil a pan of water. Put the tomatoes in the boiling water and take out immediately and put into a bowl of ice cold water. Remove the skin of the tomatoes. chop and put aside. Heat olive oil in a pan over medium heat and fry the onion until it becomes soft. Add garlic, the Italian seasoning, tomatoes and cook until they become soft. Add the wine, olives, capers, lemon juice and half of the basil. Reduce the heat and mix the Parmesan cheese. Cook the mixture until it becomes a thick sauce. This should take about 15 minutes. Put flounder in a baking dish and cover completely with the sauce. Use the remaining basil leaves for the topping. Let it bake for 12 minutes in the oven. Take the fish out of the oven when the fish can be easily peeled off with a knife.