Baked Flounder

Source: dLife

Flounder topped with roasted tomatoes and peppers.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	293.8
Total Carbs	23.6g
Dietary Fiber	4g
Sugars	14.8g
Total Fat	3.4g
Saturated Fat	0.6g
Unsaturated Fat	2.8g
Potassium	0mg
Protein	39.3g
Sodium	317.5mg
Dietary Exchanges 4 Vegetable, 5 Very Lean Meat
See the Detailed Nutritional Analysis
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24 oz flounder fillet (4- 6oz. fillets)
0.25 tsp kosher salt
1 pinch black pepper , freshly ground
2 medium fresh bell peppers (1 red, 1 yellow, 6 oz each)
1 olive oil cooking spray
8 oz Onion, sweet, fresh , chopped
3 large garlic cloves
12 oz medium tomatoes , seeded and chopped (2 6oz tomatoes)
1 tbsp fresh tarragon , minced (1 tsp dried tarragon can be used)
1 tbsp balsamic vinegar

1 Preheat oven to 350 degrees F.
2 Place the fillets in an oven proof baking dish. Sprinkle with salt and pepper. Set aside.
3 Char the bell peppers, using either a gas range burner or the broiler. Quickly place in a paper bag to steam.
4 When cool enough to handle, remove and discard skin and seeds. Chop peppers.
5 Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until onions are wilted.
6 Add the peppers and tomatoes and stir over high heat for 3 minutes. Add the tarragon and vinegar.
7 Top the fish fillets with the vegetable mixture and bake for 15 to 18 minutes, until the fish is just opaque. Serve at once.

This recipe is wonderful served over whole grain brown rice.