Crispy flounder and roasted tomatoes

By Reen

May 2012 Cooking Light

Ingredients

• 2 tbsp capers
• 1 tbsp olive oil
• 1 pint cherry tomatoes
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup thinly sliced fresh basil
• 1 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 2 tsp chopped freh thyme
• 4 (6-ounce) skinless flounder fillets
• Cooking spray
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided

Preparation

Step 1

1. Preheat oven to 400
2. Combine first 3 ingredients in a large ovenproof skillet; toss to coat. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Bake at 400 for 20 minutes. Remove from oven; top with basil.
3. Combine panko, parsley, and thyme in a shallow dish. Coat fillets with cooking spray; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Dredge fillets in panko mixture. Heat 1 tbsp oil in a nonstick skillet over medium high heat. Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of fineness. Repeat procedures with remaining oil and fillets.