Crispy Flounder And Roasted Tomatoes

• 2 tablespoons capers
• 1 tablespoon olive oil
• 1 pint cherry tomatoes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 4 (6-ounce) skinless flounder fillets
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients in a large ovenproof skillet; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400u0b0 for 20 minutes. Remove from oven; top with basil.
3. Combine panko, parsley, and thyme in a shallow dish. Coat fillets with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in panko mixture. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of doneness. Repeat procedure with remaining oil and fillets.

capers, olive oil, tomatoes, kosher salt, freshly ground black pepper, fresh basil, parsley, thyme, skinless flounder, cooking spray, kosher salt, freshly ground black pepper, olive oil

Taken from www.myrecipes.com/recipe/crispy-flounder-roasted-tomato (may not work)