Flounder with roasted tomatoes & black olives from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 209) by Julia Turshen

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Notes about this recipe

  • Orleams on May 29, 2026

    Very good. Made it with 1 can diced tomatoes and it came out fine. Used fresh oregano and marjoram for herbs as I have tons of it.

  • bernalgirl on June 28, 2024

    This is an easy and delicious recipe!Made as written and I’d do so again although I found the soft texture the flounder unsettling and next time I’d choose red snapper or cod.

  • pattyatbryce on July 02, 2020

    My husband selected this recipe and then cooked it for me when I was sick. Super easy and came out great. He may not need me anymore.

  • blintz on April 30, 2020

    Made this again and used the Spanish variation. No fresh tomatoes so I used a frozen batch of tomato confit I’d made at the end of last summer. The pimenton/piquillo pepper combo was a hit. (Found the peppers waaay back in the cupboard and ignored the use by date. It’s quarantine cooking after all. )

  • TrishaCP on January 21, 2019

    This recipe is really good bang for your buck. I served it over couscous. Can’t wait to try the other variations.

  • lilham on September 19, 2017

    I made this to serve with spaghetti. Quick and simple dinner. Agree with others to increase the amount of tomatoes to get more sauce.

  • southerncooker on March 10, 2017

    Daughter, son and I loved this one. I used chives for the herb. Great for a week night meal. Quick and easy.

  • westminstr on March 08, 2017

    I made this dish when I was recovering from the flu, and I really appreciated it then because it is so very easy. There's also a lot of flavor from the roasted tomatoes. I've made similar recipes before that call for roasting everything together at the same time - this one which starts the tomatoes earlier has better flavor. I used crappy winter grape tomatoes and roasted them an extra 10 min as suggested, and they turned out flavorful. I served it in the sheet pan just as in the photo, and paired with green salad and bread as suggested. Also she doesn't suggest this but in the summer I think you could do the whole thing in a cast iron skillet on the grill and it would be awesome. Made again 10/16 subbing chopped fresh tomato, green olives, red onion, capers. Very good and loved the capers!

  • ksg518 on February 14, 2017

    I agree with Lepa that this isn't very exciting. I think the herbs would have benefited from some lemon zest. However, I may try the Spanish variation which sounds like it has more of a kick.

  • Lepa on February 08, 2017

    This wasn't a huge hit in our house. It was okay but not super exciting.

  • blintz on January 22, 2017

    Agree with Jane! Easy and tasty recipe and the first time I've used this new book. Made with local flounder and kalamata olives. I might double the tomatoes next time because it needed a bit more "sauce." Served with grilled garlic toasts. All the variations sound just as good and just as easy.

  • Jane on September 25, 2016

    A very quick and easy dinner. I made it with talapia - any flat white fish would work. The tomatoes were somewhat charred on top after 20 minutes so maybe turn them half way through. But they tasted fine. I liked the combination of white fish with tomatoes, olives, shallot, garlic and herbs. She has lots of interesting variations on the recipe which I plan to try too.

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