How to Make Mediterranean Yogurt Dressing

Flounder Mediterranean

Topped with a tangy greek yogurt and lemon juice dressing, it's a refreshing salad that can be served warm or cold.

Recipe Summary Flounder Mediterranean

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Ingredients | Mediterranean Yogurt Dressing

5 roma (plum) tomatoes

2 tablespoons extra virgin olive oil

½ Spanish onion, chopped

2 cloves garlic, chopped

1 pinch Italian seasoning

24 kalamata olives, pitted and chopped

¼ cup white wine

¼ cup capers

1 teaspoon fresh lemon juice

6 leaves fresh basil, chopped

3 tablespoons freshly grated Parmesan cheese

1 pound flounder fillets

6 leaves fresh basil, torn

Directions

Preheat oven to 425 degrees F (220 degrees C).

Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.

Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.

Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.

Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Info | Mediterranean Yogurt Dressing

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Flounder Mediterranean

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