Ingredients
1 1/2 teaspoons olive oil
1/4 medium red onion, thinly sliced
1/2 cup grape or cherry tomatoes, halved
1 to 2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1 flounder fillet (5 to 6 ounces)
2 tablespoons chopped fresh parsley
Preparation
In a 10-inch nonstick skillet, heat 1/2 teaspoon oil over medium. Add onion and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds.
Remove skillet from heat. Add vinegar; stir to combine. Season with salt and pepper. Remove to a bowl; cover and keep warm.
Wipe skillet clean with paper towels. Place 1 teaspoon oil in pan, and heat over medium-high. Season fish with salt and pepper; place in skillet. Cook, until lightly browned, about 2 minutes.
With a wide metal spatula, carefully turn fish over; cook until opaque throughout, about 1 minute. Transfer fish to a dinner plate. Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired. Sprinkle parsley over top.
