Recipe: Steamed Flounder with Tomatoes and Peppers

STEAMED FLOUNDER WITH TOMATOES AND PEPPERS

2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups diced Italian frying pepper
4 fully ripened tomatoes, diced (about 4 cups)
1/4 cup slivered pitted black olives (preferably imported)
2 tablespoons capers
3 tablespoons chopped fresh parsley
4 (about 1 1/4 pounds) flounder fillets (or other thin mild-flavored fish fillets)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

In a large skillet, over low heat, heat oil. Cook and stir onion until tender, about 5 minutes.

Add peppers and tomatoes; cover and simmer until the tomato releases juices, about 10 minutes.

Stir in olives, capers and parsley. Arrange flounder on vegetables, spooning juices on top; sprinkle with salt and pepper. Cover and simmer until fish is cooked through, about 5 minutes.

Makes 4 servings
Source: The Florida Tomato Committee