French-Style Flounder

1. 1

   I used an oven-safe multi-clad saute pan, about 12 inches across, and it worked perfectly. I'm sure a sheet pan would work as well.

2. 2

   1. rinse the fish and pat dry with paper towels

3. 3

   2. heat the oven to 350/375

4. 4

   3. pour a little olive oil in the pan

5. 5

   4. dust both sides of the fish with the sea salt/pepper/herbs if you have them

6. 6

   5. slice cherry tomatoes in half, drop them in

7. 7

   6. drop in olives, pits intact

8. 8

   7. dribble olive oil and a sprinkling of salt over the tomatoes

9. 9

   8. place in the oven until done to your liking - 15-20 minutes.

10. 10

    It's best when it's just cooked through and very tender, but I accidentally left it in a bit longer and it was still delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.