Green Olive and Garlic Flounder with Fennel and Anchovy Tomatoes

What You’ll Need:

For the Fish

2 Cups Green Olive, Crushed (Preferably Castelvetrano Olives)

2 Tbsp White Wine Vinegar

4 Stalks of Green Onion, Chopped Thin and Divided in Half

1/3 Cup Olive Oil

1 Tbsp TexJoy Herbs Du Beaumont

Salt and Pepper to Taste

1 Flounder on the Half Shell or 3-4 Filets of Your Favorite White Fish

4 Cloves Garlic, Sliced Thin

For the Tomatoes

½ Cup Olive Oil

2 Tbsp Fennel Seed, Crushed

2 Tbsp Aleppo Pepper (preferably Terra Spice)

6-8 Anchovy Fillets

2 Lbs Whole Tomato, Quartered

2 Tbsp White Wine Vinegar

Salt & Pepper

What You’ll Do:

1. First, make the olive mixture by combining the olive oil, vinegar, green olive and green onion together in a bowl to get acquainted, set aside while you make the fish.
2. Season the fish with salt, pepper and herbs du Beaumont then either sauté or bake in a 350 degree oven until done or until internal temp reached 145.
3. Meanwhile, make the tomatoes by combining the oil, fennel, Aleppo pepper and anchovy in a pan over medium heat. Cook until flavors combine or about 3-4 minutes.
4. Combine the tomatoes, anchovy mixture, vinegar, salt and pepper in a bowl and set aside.
5. Once fish is cooked through, place garlic into a pan with oil over medium-low heat and cook until fragrant. Then add the olive mixture and cook until flavors come together, about 2-3 minutes.
6. Spoon olive mixture over the fish and let sit for about 5 minutes.
7. To serve, portion the fish with olive mixture on top onto the plate then add the tomato on the side then top with the remaining green onion.
8. Enjoy!