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Flounder with Tomato-Onion Ragout
- 1- 1/2 teaspoons olive oil
- 1/4 medium red onion thinly sliced
- 1/2 cup grape or cherry tomatoes halved
- 1 to 2 teaspoons white-wine vinegar
- Coarse salt and ground pepper
- 1 flounder fillet (5 to 6 ounces)
- 2 tablespoons chopped fresh parsley
Directions:View on PBS Food
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