Mediterranean Baked Flounder

Preheat the oven to its highest temperature setting, which is 425 degrees F (220 degrees C).

Next, fill a saucepan with water and bring it to its boiling point. Then, submerge the tomatoes into the boiling water for a short time and transfer them immediately to a bowl of ice-cold water. Once the tomatoes have cooled, remove their outer coverings and chop them into smaller pieces for later use.

In a skillet over medium heat, warm the olive oil and cook the onion until it becomes soft and tender, taking about 5 minutes. Add the chopped tomatoes, garlic, and Italian seasoning to the skillet and continue cooking until the tomatoes are fully tender, which should take around 5 to 7 minutes. Stir in olives, wine, capers, lemon juice, and half of the basil leaves.

To thicken the sauce, reduce the heat to its lowest setting and blend in Parmesan cheese. Continue cooking until the mixture has reached a thick, sauce-like consistency, which should take about 15 minutes.

Place the flounder fillets in a shallow baking dish and pour the prepared sauce over them. Top the fish with the remaining basil leaves.

Finally, bake the flounder in the preheated oven for 12 minutes, or until it can be easily flaked with a fork.