Inspired by - skinnytaste
I've found that grape tomatoes cooked with a little oil (olive or otherwise) makes a great sauce for just about anything. I first had it in an asparagus recipe I love and when I came across this one I thought it would be perfect. And it was! Aside from the choice to steam, I also left off the basil (as I didn't have any). It turned out delicious nevertheless.
Garlic (2 cloves per piece of fish)
Pour your water into your steamer and turn it on to boil.
Smash your garlic, I used a mortar and pestle.
Cut your grape tomatoes into halves.
When your pan is hot, pour in about a tablespoon of olive oil and cook the garlic.
Cook the grape tomatoes, smash them down just a little, to release the juices.
Meanwhile steam your fish, shouldn't take long.
After the fish is cooked and the sauce is sufficiently saucy, plate the flounder and pour your sauce over top.