Source: dLife

Flounder Fillets with pan-seared corn and tomato sauce.

Servings

2 fresh tomatoes , chopped
1 large shallots , chopped
1 cup Corn, yellow, sweet, kernels, fresh (or frozen)
0.25 cup white wine (dry)
2 tsp italian seasoning
0.75 tsp salt , divided
0.5 tsp black pepper , freshly ground
16 oz flounder fillet (4 (4-ounce) fillets)
0.5 cup white all purpose flour
2 tbsp extra virgin olive oil
1 medium lemons , cut into wedges

1 In a shallow microwave-safe baking dish, add the tomatoes, shallot, corn, wine, Italian seasoning, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper and combine.
2 Cover with a paper towel and microwave on medium for 2 minutes.
3 Wash fish in cold water and pat dry.
4 Sprinkle the fish with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge in the flour.
5 In a large heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat until very hot. Place the fish in the skillet and cook until browned and just opaque on the underside, 2 to 3 minutes. Carefully flip with a spatula and cook the other side until just opaque, 2 to 3 minutes more. Remove the fish to a platter or plate.
6 Pour the tomato-corn mixture into the hot pan (may spatter, so be careful). Let simmer for 1 to 2 minutes. Spoon the sauce over the fish and drizzle with the remaining 1 tablespoon olive oil. Serve with the lemon wedges for squeezing.