Preparation:
Cook the onion and garlic in the olive oil until soft. Add the wine, basil, and marjoram. Simmer until most of the liquid evaporates. Add the tomatoes and simmer 3 minutes.
Place the flounder fillets in the simmering sauce, cover, and cook gently for 2 minutes -- just until fish is firm. Remove fish, add the lemon juice to the sauce, salt and pepper to taste, and pour over the fish. |