INGREDIENTS
1 1/2 TBSP. olive oil, divided
4 flounder fillets
1/2 tsp. salt, divided
1/4 tsp. black pepper
2 cups cherry tomatoes
3 garlic cloves, minced
2 TBSP. balsamic vinegar
2 TBSP. chopped fresh basil
DIRECTIONS
Heat a large nonstick skillet over medium-high heat.
Add 1 TBSP. of oil; swirl to coat.
Sprinkle fish with 1/4 tsp. each of salt and pepper.
Add fish to pan; cook 5 minutes on each side or until fish flakes easily with a fork.
Remove fish from pan and keep warm.
Add remaining 1 1/2 tsp. of oil to pan.
Add tomatoes and garlic and saute 3 minutes.
Add vinegar; cook 1 minute or until tomatoes begin to burst.
Stir in the basil and remaining 1/4 tsp. of salt.
Serve tomato mixture with flounder.
Serves 4.
