The intensely sweet, concentrated flavor of the tomatoes becomes apparent only after the dish is allowed to cool.
Serve with sauteed spinach and potatoes that have been sliced 1/4-inch thick, tossed with oil and roasted for 25 minutes.
Servings: 4 - 6
- 2 pints cherry or grape tomatoes (about 4 cups)
- 6 to 8 cloves garlic, peeled and thinly sliced
- 1 to 1 1/2 cups pitted Kalamata olives
- 2 1/2 tablespoons olive oil, plus more for garnish
- Sea salt and freshly ground black pepper
- 4 to 6 six-ounce flounder fillets (may substitute other firm white fish such as cod or halibut)
- Zest and juice from 1 lemon (optional)
- 1 to 2 tablespoons balsamic vinegar
- 1 to 2 heaping tablespoons fresh thyme leaves or thinly sliced basil leaves
Preheat the oven to 400 degrees.
If using cherry tomatoes, halve them. In a 9-by-13-inch baking dish, combine the tomatoes, garlic, olives, 2 tablespoons oil, salt and pepper to taste and toss to coat. Roast for 15 minutes.
Meanwhile, rub the flounder fillets with 1/2 tablespoon oil; salt and pepper to taste. If desired, top with lemon zest and juice.
Remove the dish from the oven. Place the fish on top of the tomato mixture. Roast until the fish is opaque throughout, about 10 minutes. Set aside to cool for 7 to 10 minutes.
Place 1 fish fillet on each plate. Drizzle the tomato mixture with vinegar and sprinkle with herbs. Taste and, if desired, add oil, salt and pepper. Spoon the tomato mixture alongside the fish.
Adapted from "Jamie's Dinners," by Jamie Oliver (Hyperion, 2004)
Tested by Renee Schettler.
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