1 pound very ripe tomatoes, cored, quartered (halved if small)
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh basil
Kosher salt, freshly ground pepper
4 6-8 ounce boneless flounder fillets
Preheat oven to 425. Toss first 5 ingredients in a large baking dish. Spread out in an even layer.
Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture.
Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.
Recipe courtesy of Tradewinds Magazine.