Ingredients:

* 5 roma (plum) tomatoes
* 2 tablespoons extra virgin olive oil
* 1/2 Spanish onion, chopped
* 2 cloves garlic, chopped
* 1 pinch Italian seasoning
* 1/4 cup white wine
* 24 kalamata olives, pitted and chopped
* 4 tablespoons capers
* 1 teaspoon fresh lemon juice
* 6 leaves fresh basil, chopped
* 3 tablespoons freshly grated Parmesan cheese
* 1 pound flounder fillets
* 6 leaves fresh basil, torn

Methods:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a saucepan of water to a boil.Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water.Drain, and remove skins.Chop, and set aside.
3. Heat olive oil in a skillet over medium heat, and saute onion until tender.Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender.Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
4. Place flounder in a shallow baking dish.Cover with the sauce, and top with remaining basil leaves.
5. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

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