Baked Flounder With Peppers And Tomatoes - cooking recipe

Ingredients

24 ounces fillets flounder
1/4 teaspoon kosher salt
fresh ground pepper
2 bell peppers, red and yellow, 6 ounces each
olive oil flavored cooking spray
8 ounces sweet onions, chopped
3 large garlic cloves
2 tomatoes, 12 ounces total, seeded and chopped
1 tablespoon minced fresh tarragon or 1 teaspoon crushed dried tarragon
1 tablespoon balsamic vinegar

Preparation

Preheat oven to 350 degrees.
Place the fillets in an oven proof baking dish.
Sprinkle with salt and pepper.
Set aside.
Char the bell peppers using either a gas range burner or the broiler.
Quickly place in a paper bag to steam.
Remove when cool enough to handle.
Remove the skin and seeds and chop.
Coat a nonstick skillet with cooking spray.
Saute the onion and garlic until onions are wilted.
Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
Stir in the tarragon and vinegar.
Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
Serve immediately.