INGREDIENTS
4 flounder fillets
4 large lemons
2.5 oz. drained, pitted Kalamata olives, sliced
16 grape tomatoes, cut in half
1 small red onion, cut in half, thinly sliced
2 TBSP. fresh basil leaves, thinly sliced
1 tsp. salt
1/2 tsp. black pepper
DIRECTIONS
Preheat oven to 400 degrees.
Thinly slice 3 lemons.
From remaining lemon, grate 2 tsp. zest and squeeze 2 TBSP. juice.
In a small bowl toss olives, tomatoes, onion, basil, oil and lemon zest and juice until well combined.
Sprinkle both sides of the flounder fillets with salt and pepper.
Cut 4 12x18 inch sheets of heavy duty aluminum foil or parchment paper.
Place 1 sheet of foil on work surface.
Arrange 3-4 lemon slices in a single layer on half of foil sheet; place 1 fillet over lemon slices and top with 2/3 cup olive oil mixture.
Fold over to cover fillet and olive mixture.
Fold edges several times to seal tightly.
Repeat with remaining foil sheets, lemon slices, fillets and olive mixture.
Place foil packets on rimmed baking pan.
Bake 14 minutes or until fillets turn opaque throughout.
With kitchen shears, cut an “X” in top of foil packets, then carefully pull back to open.
Serves 4.
