A quick olive oil-thyme marinade on juicy cocktail tomatoes paired with Parmesan crusted flounder is almost too simple to be so good.

What You’ll Need
4 flounder fillets
2 packs whole cocktail tomatoes or cherry tomatoes
6 tablespoons olive oil
6 sprigs of thyme
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
Salt and pepper to taste

What To Do
Preheat oven to 450 degrees. Toss tomatoes in 4 tablespoons of olive oil, thyme, salt and pepper. Marinate for 10 minutes then pour tomatoes out onto a foil-covered baking sheet.

In that same bowl, toss flounder fillets in the remaining oil and season with salt and pepper. Fold fillets in half lengthwise and lay onto the baking sheet. Arrange the tomatoes around the fillets.

In the same bowl, combine Parmesan with breadcrumbs and 2 tablespoons of olive oil. Split the breadcrumb mixture into four parts and layer on top of the fillets to form a crust. Sprinkle any leftover breadcrumbs over the tomatoes.

Roast in the oven for 12 minutes or until the fish is cooked through. Toast under the broiler for 1 minute if breadcrumbs need further browning. Serve immediately.

Post written by our seafood buyer Brittney Bullock.