Shelly's Recipe

BAKED FLOUNDER WITH TOMATO SHRIMP SAUCE

Category: Fish and Seafood

3 plum tomatoes, halved
1 tbsp olive oil
Salt and pepper to taste
1/4 cup chopped onion
2 cloves grated garlic
1/4 cup dry white wine, drinking quality
1/8 tsp dried oregano, crushed
1/8 tsp dried basil, crushed
1/4 cup low-sodium chicken broth
1/3 lb peeled and deveined small shrimp
1/4 cup fat-free half and half or cream
2-3 pieces of fresh flounder
1/2 tsp lemon juice
1/4 cup chopped fresh parsley

Heat oven to 375. Place plum tomatoes, cut sides down, on a pie plate that has been sprayed with non-stick cooking spray. Sprinkle with salt and pepper and drizzle with the oil. Bake 20-30 minutes, or till tender and beginning to caramelize. Remove from heat; cool slightly.

Peel tomatoes and cut into pieces. Pour the juice into a skillet and cook the onions in it on medium for a few minutes, till transparent. Add the garlic and cook another 30 seconds. Add wine and herbs and let it sizzle. Add chicken broth, bring to a low boil; cover, reduce heat and simmer about 10 minutes to develop flavors.

In the meantime, pat flounder dry with paper towels; place in the pie plate and sprinkle with lemon juice, salt and pepper. Bake 15-20 minutes, or till tender and meat flakes when pierced with a fork. Add shrimp to skillet and cook quickly, about 2-3 minutes. Stir in half and half. Place one piece of flounder on each plate; top with some shrimp sauce; sprinkle with chopped parsley. Serves 2-3