Skip to main content
Cook Something Great Tonight
Download the App Now
Gourmet
October 2001

Baked Flounder with Tomato Caper Sauce

Active time: 20 min Start to finish: 40 min

Recipe information

  • Yield

    Makes 4 servings

Ingredients

For sauce

2

tablespoons olive oil

1

medium onion, finely chopped

1

cup finely chopped fennel bulb (sometimes called anise)

1

garlic clove, thinly sliced

1

(14 1/2-oz) can diced tomatoes including juice

1

/4 cup dry white wine

2

tablespoons capers, rinsed and drained

1

/4 teaspoon salt

1

/8 teaspoon black pepper

For flounder

1

/2 cup fine dry bread crumbs

3

tablespoons unsalted butter, well softened

1

/4 teaspoon salt

1

/8 teaspoon black pepper

4

(6-oz) pieces skinless flounder or sole fillet

2

tablespoons dry white wine

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F.

  2. Make sauce:

    Step 2

    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.

  3. Prepare flounder:

    Step 3

    Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.

    Step 4

    Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

Explore Bon AppétitFlounderFishSeafoodSoleOnionVegetableFennelCanned TomatoTomatoMainDinnerOven BakeGourmetEpicurious