Baked Flounder with Tomatoes and Basil

Baked Flounder with Tomatoes and Basil


  • 1 pound very ripe tomatoes, cored, quartered (halved if small)
  • 4 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons thinly sliced fresh basil
  • Kosher salt, freshly ground pepper
  • 4 6-8-oz. boneless flounder fillets


  1. Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.
  2. Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

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