Cod or Flounder With Cherry Tomato Sauce

• 1/4 cup plus 1 tablespoon olive oil
• 1 pound cherry tomatoes, stemmed (3 cups)
• 1/2 cup tightly packed basil leaves
• 2 medium-size cloves garlic, smashed and peeled
• 1 large pinch hot red pepper flakes
• 1 1/2 teaspoons kosher salt
• 6 4-ounce cod or flounder fillets
• Freshly ground black pepper to taste

1. Place the 1/4 cup olive oil in a 13-by-9-by-2-inch oval dish.
2. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes.
3. Stir in tomatoes; cook for 8 minutes.
4. Place the basil, garlic and remaining oil in a food processor.
5. Process until finely chopped, stopping twice to scrape down the bowl.
6. Remove the dish from oven.
7. Stir in the basil mixture, pepper flakes and 1 teaspoon of the salt.
8. Cook, uncovered, for 1 minute.
9. Remove the dish from the oven.
10. Place fish fillets over the tomato sauce.
11. Sprinkle with pepper and the remaining salt.
12. Cover tightly with microwave plastic wrap.
13. Cook for 7 minutes.
14. Then prick the plastic to release steam.
15. Remove from the oven and uncover.
16. Place each fillet on a plate, and spoon over some sauce.

olive oil, tomatoes, basil, garlic, hot red pepper, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3225 (may not work)