Sautéed Fish Fillets With Tomatoes And Capers

• 3 tablespoons olive oil
• 4 flounder fillets, about 1 1/2 lb. total
• Salt and pepper
• 3 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup finely chopped fresh parsley
• 2 tablespoons capers, drained and rinsed

1. Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Pat fish dry and season on both sides with salt and pepper. Cook half of fillets, turning once, until opaque and lightly browned, 4 to 6 minutes total. Transfer to a plate and tent with foil to keep warm. Repeat with 1 Tbsp. oil and remaining fillets.
2. Add remaining 1 Tbsp. oil to skillet. Add garlic and saute until fragrant, about 30 seconds. Stir in tomatoes, parsley and capers. Cook, stirring, until tomatoes have softened, 3 to 4 minutes. Season with salt and pepper, spoon over fish and serve.

olive oil, flounder, salt, garlic, cherry tomatoes, fresh parsley, capers

Taken from www.myrecipes.com/recipe/sauteed-fish-fillets-tomatoes (may not work)