French-Style Flounder

• 1/2 pound flounder or any other thin, fresh white fish filet
• 1 handful grape or cherry tomatoes - organic if possible
• 1 handful olives - I used two types of french cured olives with pits, without vinegar
• good quality olive oil
• sea salt and pepper, or I used a blend of sea salt with french herbs that I like

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. 1. rinse the fish and pat dry with paper towels
3. 2. heat the oven to 350/375
4. 3. pour a little olive oil in the pan
5. 4. dust both sides of the fish with the sea salt/pepper/herbs if you have them
6. 5. slice cherry tomatoes in half, drop them in
7. 6. drop in olives, pits intact
8. 7. dribble olive oil and a sprinkling of salt over the tomatoes
9. 8. place in the oven until done to your liking - 15-20 minutes.
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!

flounder, handful grape, handful olives, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/french-style-flounder-50073456 (may not work)