Difficulty: Easy - for beginners
4 6-ounce fillets of flounder
¼ teaspoon salt
Freshly ground pepper (to taste)
2 bell peppers, red and yellow
1 sweet onion, chopped
3 large cloves garlic
2 tomatoes, seeded and chopped
1 tablespoon minced fresh tarragon or 1 teaspoon crushed dried
1 tablespoon balsamic vinegar
Preheat oven to 375°F. Place the fillets in an oven proof-baking dish. Sprinkle with salt and pepper. Set aside.
Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.
Coat a non-stick skillet with cooking spray. Sauté the onion and garlic until onions are transparent. Add the bell peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.
Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.