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.
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