An intense tomato sauce filled with briny olives and capers makes a great, flavor-packed accompaniment for this delicate fish.
4 (about 5 oz each) flounder fillets
1/4 cup pitted black olives, drained
1 tbsp capers, drained
1 (14.5 oz) can no-salt-added diced tomatoes, drained
1/2 tsp garlic powder
2 tbsp finely chopped parsley
8 thin slices whole wheat Italian or French bread
Preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
Arrange the flounder fillets on baking sheet and coat with cooking spray. Season with pepper. Broil 6 min., until opaque and cooked through.
Meanwhile, coarsely chop the olives and capers and add to a small pot, along with the tomatoes and garlic powder. Cook 3–4 min. on medium-high, until excess liquid evaporates, stirring often. Remove from heat.
Transfer fish to a platter and spoon sauce over it. Garnish with the parsley and serve with the bread.