Ingredients (Serves 4):

• 400 g. flounder fillets (fresh or frozen)
• 1 jar of Fiorfiore tomato and olive sauce
• 4 tbs capers
• Salt
• EVOO
• 50 g. parsley

Preparing:

1. Wash the fish fillets in cold water. Drain and dry with a paper towel. In a non-stick pan, place three tbs of olive oil.
2. Heat and add the Fiorfiore tomato and olive sauce. Once hot add the fish filets so that the sauce coats them on both sides. Cover and let cook for another 15 minutes on medium to low heat. Check every now and then that they are not sticking to the bottom.
3. Serve with a sprinkle of fresh, minced parsley.