INGREDIENTS
4 cloves garlic, thinly sliced
2 TBSP. olive oil
2 (14.5 oz.) cans diced tomatoes with juices
3/4 cup dry white wine
1/4 cup kalamata olives sliced
1 1/2 cups fresh or frozen corn
4 flounder fillets
DIRECTIONS
Cook garlic in 1 1/2 TBSP. oil in a large skillet over medium heat, stirring, until pale golden.
Stir in tomatoes, wine, olives and corn.
Simmer sauce until slightly thickened.
Place fish on sauce, spooning some over the top.
Cook, covered just until fish is cooked through, 7 or 8 minutes.
Drizzle fillets with remaining oil before serving.
Serves 4.
