Ingredients

1/2 pound flounder or any other thin, fresh white fish filet

1 handful grape or cherry tomatoes - organic if possible

1 handful olives - I used two types of french cured olives with pits, without vinegar

good quality olive oil

sea salt and pepper, or I used a blend of sea salt with french herbs that I like

Preparation

I used an oven-safe multi-clad saute pan, about 12 inches across, and it worked perfectly. I’m sure a sheet pan would work as well.

  1. rinse the fish and pat dry with paper towels
  2. heat the oven to 350/375
  3. pour a little olive oil in the pan
  4. dust both sides of the fish with the sea salt/pepper/herbs if you have them
  5. slice cherry tomatoes in half, drop them in
  6. drop in olives, pits intact
  7. dribble olive oil and a sprinkling of salt over the tomatoes
  8. place in the oven until done to your liking - 15-20 minutes. It’s best when it’s just cooked through and very tender, but I accidentally left it in a bit longer and it was still delicious!