1 1/2 pounds of flounder fillets                    Real salt (or Himalayan salt)

1/2 cup minced red onion                             1 teaspoon red wine vinegar

1 tablespoon butter                                         1 tablespoon fresh basil

1 tablespoon coconut flour                            1 1/2 cups diced tomatoes



Preheat oven to 350ºF.   Cut 4 large squares of cooking parchment and lay fillet serving on each.  Sprinkle lightly with salt.  Sauté red onions in melted butter 3 – 5 minutes.  Stir in flour.  Add 1/2 teaspoon of salt, red wine vinegar, basil and tomatoes.  Stir over low heat 3 – 5 minutes to blend flavors.  Spoon a little sauce over each fillet and wrap tightly,  drugstore style.  Place on baking sheet and bake approximately 20 minutes until fish flakes.