Flounder Stefano

From a Kings cooking studio card. This has onion, white wine, oregano, tomatoes and garlic. I like those flavors with white meat fish. I made this with 2 lbs. of fish so I doubled the ingredients except I used dried oregano and used it "to taste" I also added one large minced shallot and 2 tbsp. butter. I drained my tomatoes but may not next time as the liquid evaporates. I did my fish in 3 batches and just removed them to a serving platter (carefully as they tend to fall apart). My oldest son and DH really liked this a lot.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  large flounder fillets
• 2 (14 1/2ounce) cans tomatoes, diced
• 4  tablespoons olive oil
• 3  garlic cloves, minced
• 1  medium onion, minced
• 1⁄4 cup fresh oregano
• 1⁄2 cup dry white wine
•  salt, to taste, I used 1 tsp
•  fresh ground black pepper, to taste, I used 1/2 tsp

Directions

1. In a large skillet, saute garlic in oil until lightly browned.
2. Add onions and saute until soft.
3. Add the wine and cook over medium-high heat until reduced by half.
4. Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
5. Arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
6. Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
7. Season to taste with salt and pepper.